Yesterday morning I picked up some long red Italian radishes at the Dupont Circle farmers market. I was going to eat them with a little coarse salt and dollop of softened butter like you might find in Paris. But when I dug around in the fridge I saw that I had some leftover prosciutto. My mind did a quick rundown of butter vs. prosciutto — rich and fatty vs. rich, fatty and salty — and the prosciutto won. (Really though, either would balance the crispy, hot pungency of the radishes.)
Leaving the radish stems intact as a grip, I peeled them, wrapped them in prosciutto, drizzled them with olive oil and seasoned them with coarsely ground black pepper. It was a match worthy of looking into further, which I’ll do later.
{ 5 comments… read them below or add one }
you just made me slap my forehead and talk to myself in an empty apartment! Over the summer I was addicted to peaches wrapped in prosciutto and have been wracking my brain for months trying to come up with other things to wrap salty pork products around. What a great idea! A real moment of inspiration. Thanks for sharing!
great concept / looking dish. Have you tried blanching the radishes for 10-15 seconds? It seems to take just enough of the bite out of the radish to get your guests to eat another one.
Found your site through Tastespotting.
Sante,
John Bubala
I like radishes, but not enough to ever run very quickly through the bunch I receive through my local CSA share. I’ve been looking for more interesting things to do with them. And it is my opinion that prosciutto is something most humans (including me) don’t eat enough of. Genius combination. I read this today and I had to try it out as a pre-candy and popcorn Halloween night treat. Loved it! This is my new favorite hors d’oeuvre and I will try my hardest not to take credit for it.
Oooh! I bought radishes at the Dupont market too… of course, I bought bacon there, too, not prosciutto… so a bit of experimenting.
letochierr
{ 2 trackbacks }