Crudite di Pere e Melone
Serves 6
   6 small pears, peeled and thinly sliced
   1 small rockmelon, peeled and thinly sliced
   Lemon juice
   Extra virgin olive oil
   Honey
   Salt
   6 slices each of Fossa and Castelmagno,
or aged sheep’s cheese
   Chives
   Black pepper to taste
Balsamic Reduction Sauce:
   250ml balsamic vinegar
   125 ml red wine
   125 ml port wine
   4 black peppercorns
   2 small peeled shallots
   1 bay leaf
   5cm of orange rind

   Decoratively place slices of pear and melon on six serving plates. Drizzle lemon juice, olive oil, honey, salt and Balsamic Sauce over the fruit. Top with one slice of each cheese and garnish with a single chive. Sprinkle with pepper and serve immediately.
   To make the Balsamic Reduction Sauce, combine 250ml balsamic vinegar, 125 ml red wine, 125 ml port wine, 4 black peppercorns, 2 small peeled shallots, 1 bay leaf and 5cm of orange rind in a small pot. Cook for 30 minutes over a low heat until the balsamic vinegar is like molasses. Pass through a sieve and discard the aromatics. Pour into a squeezable bottle and keep in the refrigerator for up to one month.  Reheat by running warm water over the bottle or placing the bottle in a warm water bath for 5 minutes.

From: “The Vegeterranean” by  Alberto Musacchio and Malu Simoes. Published by Simon & Schuster.
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