DON ANGIE’S FA­MOUS PRO­SCIUTTO & MELON THE TA­MARIND DRESS­ING

InStyle (USA) - - Table For Three -

¾ cup ta­marind con­cen­trate ½ cup plus 1 tbsp lime juice ½ cup su­gar 1 tsp Sriracha ½ cup olive oil 2 tbsp Ital­ian fish sauce 2 gar­lic cloves, grated 3 tsp salt ½ tsp dried Cal­abrian chilies, crushed Whisk in­gre­di­ents to­gether in a medium bowl and set aside.

THE CANDIED HAZEL­NUTS

1 egg white Zest 1 lime plus 2 tsp lime juice 2 cups hazel­nuts ½ cup su­gar ½ tbsp salt 1 tsp Hun­gar­ian pa­prika ¼ tsp cayenne Cook­ing oil

1. Pre­heat oven to 300° F. 2. In a small bowl, whisk to­gether egg white with lime zest un­til thick and frothy. 3. Add lime juice and whisk. 4. Add hazel­nuts and toss un­til well- coated. 5. In a sep­a­rate bowl, com­bine su­gar, salt, pa­prika, and cayenne. 6. Com­bine dry in­gre­di­ents with the hazel­nuts. 7. Spread nuts on a lightly oiled parch­ment- pa­per- lined bak­ing sheet and bake for 10 min­utes. 8. Coat a large spoon with cook­ing oil and stir the nuts, en­sur­ing the oil evenly coats the nuts. 9. Re­turn nuts to the oven for 10 min­utes. 10. Re- oil the spoon and stir the nuts again. 11. Bake for 5 min­utes.

12. Spread nuts evenly onto an­other lightly oiled parch­ment- pa­per- lined sheet to cool.

TO AS­SEM­BLE

1½ lb. hon­ey­dew melon, cut into small wedges Ta­marind dress­ing (recipe above) Pinch salt Zest 1 lime Big hand­ful fresh mint leaves, torn 1 cup feta cheese, crum­bled Candied hazel­nuts (recipe above), roughly chopped ¼ lb. pro­sciutto, thinly sliced Olive oil for fin­ish­ing Freshly ground black pep­per

1. In a large bowl, dress melon wedges with ½ cup ta­marind dress­ing. 2. Sea­son with a pinch of salt, lime zest, and half the mint leaves.

3. Spread the melon onto a plat­ter. 4. Sprin­kle feta and hazel­nuts over the melon. 5. Top with pro­sciutto. 6. Fin­ish with the re­main­ing mint leaves, olive oil, and pep­per.

MAKES 6 SERV­INGS

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