Candied Prosciutto and Toasted Capellini tossed with Marinated Heirloom Tomatoes and Pears

July 26, 2010
0 Ratings
  • Serves 4
Author Notes

Using varied color heirloom tomatoes, toasting the capellini before boiling it, and carmalizing the prosciutto all add unique deep diminsions to a dish that would otherwise be common. I love experiementing with common recipes to try to turn them into unique, memorable signature-style dishes. —Whole Foods Junkie

What You'll Need
  • 1/2 pound deli prosciutto slices, cut into 1/2-inch wide strips
  • 2 tablespoons organic cane sugar
  • 1 tablespoon fresh squeezed lemon juice
  • 2 tablespoons grape seed oil
  • 2 teaspoons muscovado dark brown sugar
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup finely chopped fresh basil leaves
  • 4 large varied-color heirloom tomatoes, cored, seeded, and cut into 1/8" wedges
  • 1 cup finely diced bosc pears, seeded and skinned
  • 1/3 cup canola oil
  • 8 dry capellini nests
  • 4 cups organic chicken broth
  • 1/3 cup crumbled blue cheese
  1. For the Candied Prosciutto: Preheat oven to 425 degrees. On a large, parchment-lined baking sheet, arrange the prosciutto strips, avoiding overlaps. Sprinkle the sugar evenly over the strips. Bake the prosciutto until the strips are caramelized and glossy, 4 to 6 minutes. Watch toward the end of baking that the sugar does not burn. Remove and cool completely; break strips into thirds; set aside.
  2. For the marinated heirloom tomatoes and pears, whisk together the lemon juice, grape seed oil, muscovado dark brown sugar, sea salt, black pepper, and basil leaves in a large mixing bowl. Add the heirloom tomato wedges and diced pears, and toss together. Set aside.
  3. Heat a 12-inch, non-stick skillet over medium-high heat. Add the canola oil to the hot pan. Add the capellini nests and brown them in the oil for 1-2 minutes on each side until golden. Remove nests to a paper-towel lined plate
  4. Clean out the skillet, add the chicken broth to the skillet and bring it to a boil over medium-high heat. Add the capellini nests to the boiling broth, cover, and cook for 5-7 minutes, stirring occasionally until al dente. Drain off the remaining broth.
  5. Add the candied prosciutto and the cooked capellini to the heirloom tomatoes and pears, and toss all together. Top each serving with equal portions of the crumbled blue cheese. Serve promptly.

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