A partner for radishes: butter vs. prosciutto
October 29th, 2007
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.
October 30th, 2007 at 8:59 am
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!
October 31st, 2007 at 5:33 pm
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
October 31st, 2007 at 11:52 pm
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.
November 7th, 2007 at 7:04 pm
Oooh! I bought radishes at the Dupont market too… of course, I bought bacon there, too, not prosciutto… so a bit of experimenting.
November 8th, 2007 at 3:20 pm
[…] Bacon, prosciutto or some other pork cut is probably the most popular type of edible, non-sandwich wrap. In fact, it was Brys’ post on Italian radishes wrapped in prosciutto that got me going on this latest wrapping binge. You can wrap just about anything in prosciutto or bacon and come off well, including cherry tomatoes, lamb cutlets, “jalapeno thingies” and meat loaf. (Another name for a roasted pork loin stuffed with apples and rosemary might be “apples and rosemary wrapped in pork.”) […]
November 17th, 2007 at 6:01 pm
letochierr
February 11th, 2008 at 10:01 am
[…] These simple Whole Wheat Squash Ravioli With Sage Butter from Cookthink just fill me with quiet glee, as do their radishes with prosciutto. […]