RECIPES FROM THE CHEF
The Emilian: Prosciutto with caramelized cantaloupe chutney
Parma, a city in the Italian region of Emilia-Romagna, gives its name to two famous foods produced there: Prosciutto di Parma and Parmesan cheese. Prosciutto is Italian ham that takes anywhere from 9 to 24 months to dry cure. Only experts who know the right conditions for the meat can process it. Back in the 1800s, the Duchess of Parma, Napoleon's second wife, found the combination of prosciutto and melon delightful. I've incorporated this taste as well as other flavors to further enhance the irresistible sweet and salty combination. Freeze the Fontina cheese for a half hour before using to make it easier to shred.
To save time: Make the Cantaloupe Chutney up to 3 days in advance.
Ingredients:
Cantaloupe Chutney
¼ cup sugar
1 tablespoon water
1 cup ripe cantaloupe, chopped into ½-inch cubes
½ fresh jalapeno seeded and minced (see Note)
1 tablespoon red wine vinegar
1 teaspoon extra virgin olive oil
1 grilled pizza crust
1 tablespoon Herbed Grill Oil (page 28) or extra virgin olive oil
1 tablespoon grated Parmesan
½ cup shredded mozzarella
½ cup grated Fontina
3 ounces (75 g) prosciutto, about 9 slices
¾ cup crumbled Gorgonzola
Garnish
2 tablespoons roasted walnuts, chopped
4 fresh sage leaves, whole or chopped (optional)
Note: When working with hot peppers such as jalapenos, do not touch your eyes. Wash your hands, utensils, and cutting board thoroughly as soon as you are finished.
1. To make the Cantaloupe Chutney, put the sugar and water in a small skillet over medium heat. Stir constantly until it turns a light golden brown, about 8 minutes. If the sugar hardens into lumps, don't worry, it will melt as the chutney cooks.
2. Add the cantaloupe, jalapeno, and vinegar and stir. Reduce the heat to medium low. Cook until most of the liquid is gone and the chutney is thick, about 10 minutes. Stir occasionally so it doesn't burn on the bottom. Remove from the heat and stir in the olive oil.
3. Brush the grilled side of the pizza crust with the Herbed Grill Oil. Sprinkle on the Parmesan, mozzarella, and Fontina. Drop spoonfuls of the Cantaloupe Chutney on top, then add the prosciutto in bunched-up slices, filling in the spots to make a colorful pattern. Sprinkle the Gorgonzola over all.
4. Grill the pizza according to Chapter 4. When the pizza is ready to be served, sprinkle on the chopped walnuts and sage, if desired.
Herbed Grill Oil
I use this oil as a base for almost all of my savory pizzas and many of the piadinas. It takes just a second to make and keeps in the refrigerator indefinitely. If I'm feeling lazy, sometimes I add a little more olive oil instead of making a new batch. Make sure the olive oil is top quality.
Ingredients:
½ cup extra virgin olive oil
1 small clove garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
Makes: ½ cup
1. Place all of the ingredients in a small bowl or glass jar, mix well, and refrigerate. If it solidifies, take it out a few minutes early or microwave it at 5-second intervals until it starts to liquefy.
Uses for Leftover Herbed Grill Oil:
The S'more: Graham crackers, chocolate, and marshmallow
One summer night I was grilling pizza over a big campfire in my backyard. I realized that in my pantry I had all the makings for S'mores, the classic campfire dessert of graham crackers, melted chocolate, and caramelized marshmallows. I put the components together for this S'more pizza, and my kids went wild. A graham cracker crust goes right on top of the crisp pizza crust. Then it's piled with hot fudge and gooey marshmallow cream, sold at most grocery stores. Everyone will want s'more.
Ingredients:
½ cup semisweet chocolate chips
½ cup sweetened condensed milk
9 full graham crackers (1 package)
1 grilled pizza crust
2 tablespoons melted unsalted butter
One 7-ounce (200g) jar prepared marshmallow cream
Makes one 12 inch (30cm) pizza
1. Put the chocolate chips in a small microwaveable bowl. Heat for 30 seconds to melt the chips, then stir. If they are not melted completely, repeat for 15 seconds at a time until the chocolate chips melt into a thick sauce. Stir in the sweetened condensed milk until the chocolate thickens.
2. Place 7 of the graham crackers in a thick plastic bag with a sealable top. Crush the crackers with a rolling pin until they become fine crumbs.
3. Brush the grilled side of the pizza crust with the melted butter. Pour the graham cracker crumbs over the buttered crust, smoothing them evenly over the crust with your hand. Add small dollops of the chocolate fudge without spreading. Do the same with the marshmallow cream. The pizza should look checkered, with alternating dollops of chocolate and cream. Break the two remaining graham crackers into 1-inch (2 ½ cm) pieces and scatter them across the pizza.
4. Grill the pizza according to Chapter 4. Before serving, broil it in the oven for up to two minutes, to brown the marshmallow. Watch it closely to avoid burning.
Chef Craig Priebe will be doing cooking demonstrations and signing copies of his book, "Grilled Pizzas & Piadinas" at the following times and locations:
Wednesday, June 25
6:00 p.m.
Macy's Cellar @ Macy's San Francisco
Cooking Demo/ Signing
170 O'Farrell Street
San Francisco, CA. 94102
Website: http://www.macys.com/
20-40 minute cooking demo followed by a book signing. The event is free and open to the public. Guests will enjoy a demonstration and a sample of the featured items.
His Williams-Sonoma Corte Madera event details are as follows:
Thursday, June 26
12:00 p.m. - 2:00 p.m.
Williams-Sonoma Corte Madera
Mother/ Kid Cooking Demo/ Signing
1802 Redwood Highway
Corte Madera, CA. 94295
415-924-6799 (Store)
20-40 minute cooking demo followed by a book signing. The event is free and open to the public. Guests will enjoy a demonstration and a sample of the featured items.
