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● Avocado and Prosciutto di Parma
Avocado e Prosciutto
4 grapefruit
1/4 pound prosciutto, thinly sliced
1 bunch arugula
2 avocados
1/4 cup poppy seed dressing
Bring a pot of water to a boil. Using a sharp knife, remove the skin of the grapefruit, being careful to remove the pith from the fruit. Julienne 1/2 of a grapefruit peel and add to the boiling water. Boil for 2 minutes, then drain and set aside. Add the remaining fruit segments of each grapefruit to the boiling water and boil for 2 minutes. Drain and segment and seed each grapefruit and set aside. Slice the prosciutto into strips and set aside. Wash and dry the Argulus. Clean the avocado and slice it into thin slices. Brush each avocado slice with some of the grapefruit juice to prevent browning and set aside. In a bowl, combine the Argulus with half of the dressing and toss well to coat. Arrange the Argulus on a serving platter and top with the avocado and the grapefruit. Roll the prosciutto into rosettes and arrange in the center. Drizzle with the remaining dressing and serve ● Serves 4
Wine
Suggestion: Juicy medium-bodied red