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Prosciutto, hot and sweet Cipollini Recipe | |
Italian Pork | |
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Ingredients:
1 tablespoon olive oil1 small fennel bulb, trimmed and sliced into 1/4-inch-thick slices 8 cipollini onions, peeled 2 cloves garlic, smashed and chopped 1 cup white wine Juice of 2 oranges 2 tablespoons sherry vinegar 2 tablespoons sugar 12 drops mustard essence Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 thick slices rustic bread 4 ounces sliced prosciutto
Directions:
Heat the olive oil in a large saute pan over medium-high heat. Add the fennel and onions and saute until browned, stirring to get an even coloring, about 5 minutes. Add the garlic, wine, juice, vinegar, and sugar. Simmer and reduce for 5 minutes, just to soften the onions. Take the pan off the heat and stir in the mustard essence. Season with salt and pepper to taste. Set aside.Brush the extra-virgin olive oil over both sides of each slice of bread. Toast the bread in a skillet over medium-high heat until just golden brown. Season with a bit of salt. To serve, put a slice of toasted bread on each of 4 plates. Top each slice with some prosciutto and the fennel and cipollini mixture. Serve immediately. Serves 4
This is a fork-and-knife crostini dish that could double as a simple lunch for two. If you can't find mustard essence (also called mustard oil), you can substitute 1/4 teaspoon of dried red pepper flakes, adding them to the fennel and onions as they cook to give the mixture a spicy kick.
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