Culinary Art Kitchen 2023.August
Ingredients
| Capellini | 50g ... Ultra-thin pasta (0.9mm) |
| Peach | 1 piece ... Halve, remove the pit, peel, and divide for sauce and garnish. |
| Prosciutto | 3-4 slices ... Tear into bite-sized pieces. |
| Mozzarella | 50g ... Tear into large pieces by hand. Lightly season with salt (not included in ingredients). |
Seasonings
| Lemon juice | 1 tablespoon |
| Extra virgin olive oil (E.V.O.O.) | 1 tablespoon |
| Salt | 1/3 teaspoon or more (adjust to taste) |
| Coarsely ground black pepper | As needed |
Garnish
| Spearmint | As desired |
| Dill | As desired |
Instructions
- Puree half of the peach using a blender, mix with lemon juice and salt.
- Slice the remaining peach into wedges, add to the sauce, and chill in the refrigerator.
- Bring about 2L of water to a boil, add over 20g of salt, and cook the capellini (about 2.5 minutes). Rinse with cold water, then chill in ice water, and drain thoroughly.
- Toss the capellini with mozzarella cheese and the sauce, then add extra virgin olive oil.
- Plate the dish, top with prosciutto, garnish with spearmint and dill, and finish with coarsely ground black pepper.