Smoked Prosciutto & Fuyu Persimmons with Balsamic Vinegar & Extra-Virgin Olive Oil: A Thanksgiving Menu from Judy Rodgers
Prep time: 20 min
Cook time: --
Total time: 20
Yield: About 4 servings
This is a pretty winter antipasto requiring almost no work. The subtle, candy-like sweetness of the persimmons in combination with the rich, smoky-salty, lean meat is beguiling. Choose Fuyus that are deep, saturated orange, and just beginning to give to the touch, like a slightly under ripe peach. The best varieties have a squat profile and are cleft, presenting a quatrefoil-shaped slice. Don't use torpedo-shaped Hachiya persimmons, which must be jelly-soft to be edible. If you see the unusual "Chocolate Fuyu" persimmon on the market, snatch up a few. The gorgeous, marbleized flesh has faint cinnamon overtones and is worth the extra dimes. I usually don't peel Fuyu persimmons, but you should taste a small sliver of the fruit and decide if you like the skin or not.
This antipasto is a proper place to lavish the best artisan-made, aged balsamic, but, lacking that, combine good quality commercial balsamic with the oil to make a rich vinaigrette instead. I sometimes add a few pecans to this dish.
From A Thanksgiving Menu from Judy Rodgers, November 2002
Ingredients
- 1 medium or 2 small Fuyu persimmons (about 6 to 8 ounces total)
- 5 to 6 ounces thinly sliced smoked prosciutto
- 3 to 4 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons artisan-made balsamic vinegar
Similar Recipes
Latest Recipes
Instructions
- 1. Using the tip of a paring knife, carve out the stem end of the persimmons. Carve out a sliver of meat and skin and taste. If you like the texture of the skin, leave as is; if not, peel the fruit whole.
- 2. Cut the persimmon into very thin wedges, prying out seeds if there are any, with a sharp knife or with a mandoline.
- 3. Arrange the prosciutto and persimmons, somewhat overlapping, on plates or a platter.
- 4.Drizzle with the olive oil, and then finish with the balsamic vinegar.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
