Salad of Prosciutto & Grilled Feijoa with Hazelnuts, Arugula, Pecorino Romano & Parsley Oil
This recipe was inspired by a dish we were served at Restaraunt II in Brisbane, Australia. The two recipes have some things in common, with a couple of significant changes in ingredients, the final recipe diverges quite a bit from what we were served, but is really quite nice in it's own right. The most important change was in the fruit. The original recipe was made with Tenthill figs, but instead I used Feijoa which is a remarkable fruit from Brazil. I was lucky enough to get to try one in the market (Whole Foods) and was suprised at the sweet floral perfume the fruit produced. The thick, white, custardlike flesh and the translucent central pulp enclosing the seeds are sweet and slightly acidic, suggesting a combination of pineapple and guava or pineapple and strawberry, with overtones of winter green or spearmint. The fruit has very small, oblong seeds that are hardly noticeable when the fruit is eaten. We ate the fruit whole, including the skin, which is slightly bitter compared to the inside, and has a distinct floral character which took this dish in a quite different direction than the original recipe that inspired it.
Servings for 4
2 Feijoa fruit, washed, halved lengthwise and trimmed on both ends. Taste the skin to test for bitterness, if skin is too bitter use a vegetable peeler to carefully remove outermost layer of skin, and taste again. 4 paper thin slices of Prosciutto Wild Arugula - about 12 leaves per person 12 to 16 hazelnuts, cracked 2 tablespoons of parsley oil A small block of Pecorino Romano
After cleaning the Feijoa brush a small quantity of parsley oil over the cut center of the fruit and place, cut side up on an oven pan and place under the broiler (oven grill) for about 3 minutes, to slightly carmelize the surface of the freshly cut fruit. Remove and promptly prepare salad - fiejoa should still be warm when served.
Set fruit on a piece of prosciutto layed out flat on a preparation surface and quickly top warm fruit with several shavings of Pecorino Romano cheese and wrap prosciutto loosely around fruit.
Place wraped fruit on small bed (10 to 12 leaves) of arugula on a chilled plate.
top with several more shavings of Pecorino Romano cheese, 3 to 4 hazelnuts, and about 12 drops of parsley oil.