Recipe: Prosciutto Amatriciano With Arugula and White Peaches

Prosciutto Amatriciano With Arugula and White Peaches

Courtesy of Principe

Serves 4

8 slices Prosciutto Amatriciano
4 white peaches
12 bocconcini (small mozzarella balls – buffalo or cow’s milk)
3 1/2 ounces arugula
3 1/2 ounces lettuce
3 1/2 ounces frisée
extra virgin olive oil
salt, freshly ground pepper

Remove the bocconcini from their liquid and cut them in half. Wash the arugula, the frisée, and the lettuce separately. Rinse well and drain.
Wash and dry the white peaches, then grill them on a red-hot griddle pan for two minutes per side. Place them on a plate to cool. Meanwhile, tear up the lettuce and frisée with your hands, then place them in a large salad bowl with the arugula, and dress with a drizzle of oil and salt. Divide the salad between four plates and complete the dish by arranging the Prosciutto Amatriciano, the grilled white peaches, and the mozzarella on top.
Finish with a drizzle of oil and freshly ground pepper.

The full line of Principe products may be found at authentic Italian delis, artisanal specialty stores, premier supermarket chains, and fine dining establishments nationwide.