Insalata Rustica

Recipe courtesy Chef Stefano Viglietti
Show: America's Best Bites Episode: Trattoria Stefano
TOTAL TIME: 45 min
Prep: 25 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 bunch red grapes
  • 3/4 cup extra-virgin olive oil, plus more for oiling
  • 4 ounces prosciutto, sliced 1/8 inch thick and diced
  • 4 ounces Tuscan pecorino, sliced 1/8 inch thick and cut into wedges
  • 2 pears, thinly sliced
  • 1/4 cup toasted pine nuts
  • 2 tablespoons acacia flower honey or other light floral honey
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Directions

Preheat the oven to 350 degrees F.

Remove the grapes from the stems and toss with a little olive oil. Roast until slightly softened, 10 to 15 minutes.

In a medium pan over medium heat, saute the prosciutto until crisp. Remove to a paper-towel-lined plate to drain off the fat.

Around the rim of each of six plates, make three equidistant stacks consisting of pecorino cheese on the bottom, sliced pears in the middle and pine nuts and honey on top. In between the cheese/pear stacks, place three small pieces of gorgonzola.

In a large mixing bowl, combine the greens, roasted grapes, cherries, olive oil, balsamic vinegar and lemon juice. Add salt and pepper to taste. Mix until evenly incorporated.

Evenly distribute the dressed greens and place in a mound in the center of each plate. Garnish with some crispy prosciutto and serve.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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