Prosciutto, Melon & Burrata Salad

Prosciutto wrapped melon is a classic Italian antipasti that has the perfect salty and sweet combination. This salad is a variation of those delicious flavors. With the addition of peppery arugula, aromatic red onion, and creamy burrata, the classic melon salad gets even better. I also like to crisp up the prosciutto and crumble it on top. The crunchy, salty bite is a nice little treat in every bite. 

Prosciutto, Melon & Burrata Salad
serves 4

5 slices of prosciutto

1/4 cup white wine vinegar or white balsamic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil

8 cups of arugula or baby arugula
1/4 red onion, thinly sliced
8 oz burrata cheese, ripped in pieces
1/2 cantaloupe, cubed

Preheat oven to 400 degrees. Place prosciutto slices on a baking sheet and roast until crisp, about 20 minutes. Set aside to cool.

In a small bowl, whisk together the vinegar, salt, pepper and Dijon. Continue to whisk and add the oil to combine well. Taste and adjust for seasoning. 

Assemble the salad in a large bowl. Layer the arugula, sprinkle the onion on top, then the cheese and melon. Crumble the prosciutto on top and dress with the vinaigrette. Toss and enjoy. 

xo
Erin 

Fresh Summer Pasta

My mom made this delicious pasta when I visited recently. It is one of her go-to recipes since it can be made in advance, uses the best of summer ingredients, and always is loved by her guests. Make it to your taste and enjoy the freshness and sweetness of summer's favorite fruit, the tomato. 

Fresh Tomato Pasta 

serves 4

2-3 large tomatoes, chopped

handful of fresh basil, chopped

2 cloves of garlic, smashed and finely minced

8-10 ounces brie or fresh mozzarella cheese, chopped

4 tablespoons olive oil 

salt and pepper

crushed red pepper (optional)

1 lb. fine linguine

In a large bowl, add all the ingredients except for the pasta. Season with salt and pepper to taste. Add crushed red pepper to taste if you want some heat. Let sit at room temperature for one hour and up to all day. 

Cook the pasta according to package instructions, drain, and pour over the sauce. Toss to combine until cheese is melted and sauce and pasta are well mixed. 

Serve immediately with some cracked black pepper on top and crusty bread to soak up all that lovely sauce. 

xo

Erin 

Cinco de Mayo Carnitas

With Cinco de Mayo just five days away, I wanted to share one of my favorite (and easy) Mexican recipes. This takes just a few steps and produces the most melt in your mouth carnitas I have ever made. It is the perfect base for a taco bar and a night of margaritas. I like to set out warm tortillas, crumbled queso fresco or cotija cheese, pickled red onions (recipe here), lots of chopped fresh cilantro and a variety of hot sauces. The recipe makes quite a bit, but you can certainly make even more for a large crowd. I like leftovers, as the carnitas are amazing the next day with fried eggs and tortillas. 


Carnitas
Epicurious April 2011
serves 8, 24-32 tacos


4 lbs pork shoulder (also called Boston butt, I know not a great moniker), cut into two inch cubes
3 cups water
1 medium onion, thinly sliced
1/2 navel orange, halved
8 cloves of garlic, smashed
1/2 cup vegetable oil
3 bay leaves
1 tablespoon sweetened condensed milk
2 teaspoons dried oregano, Mexican if you have it
1 tablespoon salt


Put all the ingredients in a wide 6 to 7 quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface and discarding any froth that comes to the top. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender. About 1 1/2 to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated, leaving just the fat, after two hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often until it has. 


Preheat the oven to 450 degrees. Transfer the pork and fat to an ovenproof dish and brown, uncovered, in the oven for 20 to 30 minutes. This gives the pork that nice crisp on the outside. 


Carnitas keep in the refrigerator for up to three days. 


Note: If you want to make half a batch, cut the amount of pork, salt and oregano in half, but use the same amount of remaining ingredients and water. 


xo
Erin