As promised, here’s the recipe for the gorgeous salad hidden in the corner of one of our pictures from Saturday night’s Patatas Bravas with Super Garlic Aioli! Ally’s cousin Emily is responsible for this dish, and we’re hoping this is the first of many of her creations we’ll share on here (you should see some of the incredible desserts she makes). This salad is beautiful for your eyes and your taste buds – I mean, you can’t really go wrong with cheese, summer peaches, and prosciutto! The ingredient amounts are easily adjustable for different numbers or preferences of diners. Basically framework for a beautiful summer dish! Emily mentally combined a few recipes she’d come across to yield the final result of this one – inspiration from here, here, and here.
This salad came together, in part because of the THREE MASSIVE BAGS of fresh, juicy summer peaches that my aunt/Emily’s mom brought home from Saunders Brothers. August is National Peach Month, and we definitely know why! ❤ ❤
Peach & Burrata Salad
- Mixed greens
- 3-5 peaches, peeled & sliced
- 2-4 balls of burrata, cut into chunks
- 6-8 slices of prosciutto, torn into bite-sized pieces
- Fresh mint, chopped
- Balsamic glaze (homemade or store-bought*)
- *If making your own balsamic glaze, reduce balsamic vinegar with brown sugar in a 4:1 ratio (ie: 1 cup vinegar to a 1/4 cup sugar) at a simmer until thickened and syrupy.
- Assemble salad by placing mixed greens on a platter or in a large bowl. Top with the remaining ingredients.
- Oooh & aahh at your pretty salad!
Awhile back, I (probably via Pinterest let’s be honest) came across Seasons & Suppers. This food blog, or “online food and cooking diary,” as its author describes it, is honestly what I aspire for our blog to be. First off, we like to think of our site as our own personal culinary diary as well. Secondly, her photography is gorgeous. Gorgeous is an understatement. Breathtaking. Spectacular. Drool-inducing. Stunning. Insert whatever superlative adjective you prefer. And all of the recipes I see on the site, I immediately want to make. Somehow, Jennifer (the author) produces dishes that are homey and down-to-earth, without “fancy” ingredients or techniques, yet every dish seems fit to serve the Queen of England. I distinctly remember the day I discovered the site. I just kept clicking and pinning, clicking and pinning. I wanted to save ALL of the recipes to attempt myself! With all of this being said, this is the first recipe of hers we’ve attempted. Why? I don’t know, but I suspect that deep in the recesses of my brain I don’t want to see my results side by side with hers.
When we decided to have pasta for dinner tonight, I immediately thought of this recipe I’d seen from Seasons & Suppers a few weeks back – Lemon Ricotta Pasta with Prosciutto and Pea Shoots. How perfect for spring! Ricotta provides for a lighter sauce than many other pasta dishes (like our favorite Homemade Pasta Carbonara) and the lemon certainly adds spring-like brightness. We did make a few changes for our version, namely the addition of basil and homemade pasta, but what a beautiful inspiration! One tip: eat immediately after serving. As the ricotta cools, it becomes less sauce-like. It tastes delicious either way.
In conclusion? Go check out Seasons & Suppers for beautiful food photography and a plethora of recipes. And then try this pasta dish, whether her version or ours!
Prosciutto & Basil Topped Lemon Ricotta Pappardelle
(Adapted from Seasons & Suppers, clearly)
- 1 1/3 cup AP flour
- 1/2 tsp salt
- 2 eggs
- 1 tbsp olive oil
- 1 shallot, minced
- 1 1/2 cups ricotta
- 2 lemons, zested & juiced
- Fresh ground black pepper
- Pinch of salt
- 6+ slices of prosciutto, torn
- Fresh basil
- Prepare pasta as described in Our How To Make Basic Pasta.
- Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model) or do it by hand. Slice into ~ 1/2 inch ribbons. Let the flattened dough rest on a floured surface.
- Meanwhile, in a deep sauté pan, or a sauteuse pan, heat the olive oil over medium. Once hot, add the shallots. Cook for 5 minutes, until fragrant.
- Mix together the ricotta, 1/3 cup of lemon juice & 2 tbsp zest, and several turns of fresh ground black pepper. Pour into the pan with the shallots. Turn heat down to low.
- When ready to cook the pasta, bring large pot of water to a boil. Salt liberally. Cook pasta for just 2 minutes, until al dente.
- Drain the pasta, reserving some pasta water. Add pappardelle to the pan with the ricotta sauce and toss well. Thin the sauce as desired with reserved pasta water (we did not use any). You may increase the heat here if your sauce isn’t quite hot, but do so gently.
- Once the sauce is warmed to your liking, serve the pasta into bowls and top with torn prosciutto, basil, a pinch of salt, and more fresh pepper if you desire.
Saltimbocca is a traditional Italian dish, likely originating in Rome. The original dish is made with a veal cutlet, prosciutto, and sage. More recently, Italian-Americans have made the chicken version a tradition in and of itself. This Americanized recipe still traditionally uses sage, but we like to use our own fresh herbs from our mini balcony herb garden. We don’t have sage, but I thought basil would go well with the dish as a whole. It worked. We liked it. Not going to lie though, the best part is the cooking liquid. Make sure to spoon a little bit over your chicken portions and sop it up with each bite.
Chicken Saltimbocca Rollups
- 4 thin-cut chicken breasts
- 4 slices of prosciutto
- 8oz mozzarella, sliced
- 4 fresh basil leaves, chopped
- 1 tbsp olive oil
- 1 cup dry white wine
- Salt & pepper
- Preheat oven to 350 degrees.
- Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken, working from the middle out.
- Layer the prosciutto and mozzarella on each piece of chicken. Sprinkle chopped basil on top.
- Roll the chicken over on itself and secure each rollup with a toothpick.
- Season with pepper and salt.
- Heat the olive oil over medium heat.
- Brown all of the chicken rollups on all sides. Remove from the pan to a glass baking dish.
- Deglaze the pan with the wine. Simmer for a few minutes and then pour over the chicken in the baking dish.
- Bake for 30 minutes.
Ok. Obviously when we share recipes on here, we think they’re pretty good and that you should make them. But this one… I’m multiplying that sentiment by a million! These flatbreads are amazing!! Plus they are just a little bit fancy… Makes you feel like a fancy person, having fancy dinner. But the secret is, they’re easy and fairly quick to make. We devoured them whole for dinner tonight, but they would also be perfect sliced into smaller slivers as an appetizer.
Let’s talk about our ingredients. Each one adds something to the flatbread, building to a huge depth and variety of flavor in each bite. We love Trader Joe’s naan for the base of our flatbreads, but you certainly could make your own or use something similar. We like these because they have great texture, the edges crisp up a bit in the oven, and are reasonably priced! (Trader Joe’s doesn’t pay us to say this – we really just love that place.) The next layer of Boursin herbed cheese makes for a creamy, sauce-like coating to the bread. The caramelized onions add a fragrant smokiness and the fresh rosemary, a pungent, almost piney, herbaceous taste and aroma. The roasted grapes are amazingly sweet, but in an entirely different way than you’re used to. (Even if you don’t make this flatbread, go out and roast some grapes.) And then prosciutto… I mean really… Prosciutto makes everything that much more delicious. The last drizzle of honey balances out all of the sweet and savory elements.
Roasted Grape & Prosciutto Flatbread
- 1 cup red or black grapes
- 1 tbsp + 2 tsp olive oil
- 1 medium onion, sliced
- 1 package Boursin cheese (you won’t use it all)
- 2 slices of prosciutto
- Fresh rosemary
- Salt & pepper
- 2 pieces of pre-made naan or other flatbread (we like Trader Joe’s)
- Preheat oven to 400 degrees.
- Warm 2 tsp olive oil in a pan over medium heat. Add the sliced onion and stir to coat in the oil. Top with several turns of fresh ground black pepper and 1 tbsp chopped fresh rosemary.
- Cook onions, stirring occasionally, for at least 30 minutes until caramelized. Lower heat slightly after first ten minutes.
- Meanwhile, toss grapes with 1 tbsp olive oil and a sprinkle of salt & pepper.
- Spread grapes out on foil-lined cookie sheet and roast for ~15 minutes.
- Lower oven heat to 350.
- Assemble flatbread: spread Boursin liberally on the naan, top with caramelized onions, and grapes.
- Place flatbreads directly on the oven rack. Bake for 15 minutes.
- Remove flatbreads from the oven. Top with prosciutto, additional chopped rosemary, and a drizzle of honey.