Peaches are in season and what better way to enjoy them? Warm Peach and Prosciutto Salad by Michael Chiarello is exquisite! Warm succulent juicy peaches with a hint of black pepper, just what I need for lunch on a beautiful summer day!
I enjoy light fruit lunches during the summer. With the heat and humidity, who has the energy to eat a plate loaded with carbs. Sometimes a person needs to experiment with foods outside their comfort zone and outside their usual cultural meals to enjoy what God has provided for us. I am always that person. And that is why I think the joy of cooking will always fill everyone’s heart and stomach. Let’s live a little!
I love Italian food and enjoy adding my own taste to it. The bold flavors and the mixture of fresh herbs, spices, and tomatoes just fill my kitchen with a wonderful aroma. Michael Chiarello’s “style of cooking marries the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the wine country.” (Casual Cooking, 2002).
Can’t wait to have a chance to visit his Napa Valley winery; one of the many adventures listed on my bucket list. Enough of Mr. Chiarello for now!
Warm Peach and Prosciutto Salad is made with peaches season with salt and pepper, cooked in butter, bay leaf, thyme, and balsamic vinegar. Served with prosciutto and arugula and baby spinach to complete this light and delightful meal.
Adapted from “Casual Cooking” by Michael Chiarello
- 1/3 pound very thinly sliced prosciutto
- 1 pound peaches at room temperature, peeled and each cut into 8 wedges
- Sea salt preferably gray salt, and freshly ground black pepper
- 2 1/2 tablespoons unsalted butter
- 1 bay leaf
- 2 teaspoons finely minced fresh thyme
- 2 tablespoons balsamic vinegar
- 4 cups loosely packed arugula
- Cut the prosciutto slices in half crosswise and arrange then in a fan on 4 dinner plates, dividing them equally.
- Put the peaches in a bowl and season with salt and pepper. Melt the butter in a large skillet over moderate heat. When the butter turns light brown, add the bay leaf, thyme, peaches, vinegar, and salt and pepper to taste. Toss for about 45 seconds. Remove the bay leaf.
- Remove from the heat, add the arugula, and toss with tongs until the arugula wilts slightly. Divide the arugula and peaches among the four plates and serve immediately.
- You can also serve the arugula on the side same as the image. You may also want to use a good balsamic vinegar brand.