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Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto
Recipe copyright 2001, Mario Batali. All Rights Reserved
- Total Time:
- 50 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Intermediate
- Yield:
- 4 servings
Ingredients
- 2 bunches beet greens, beets reserved for another use
- 2 tablespoons extra-virgin olive oil, plus 1 tablespoon
- 2 ounces prosciutto di San Daniele, thinly sliced, then julienned
- 2 oranges zested, 1 orange juiced
- Pinch ground cinnamon
- 1/2 red onion, sliced paper thin
- Salt and pepper
Directions
Clean the beet greens, removing the leaves and setting them aside for another use. Trim the stalks on the cut into 6 inche long pieces.
Bring 1 quart of water to a boil and set up an ice bath nearby. Cook the stalks for 2 to 3 minutes in the boiling water until tender, then shock in ice water. Once cooled, remove the stalks and pat dry. Cut the stalks into 1/4-inch julienne and set aside.
In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil over high heat until almost smoking. Add the beet stalks, prosciutto, orange zest, cinnamon, remaining 1 tablespoon of olive oil and red onion and toss to coat, about 30 seconds. Splash with the orange juice and toss again. Season with salt and pepper and divide among 4 plates. Serve immediately, with fish or grilled meats.