Cindy's Favorites

Cynthia Salvato

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
A wonderful first course paring the warm sweet scent of apricots with salty Prosciutto; even better when served with a glass of Champagne.
  • 4 fresh peaches
  • 4 tablespoons extra virgin olive oil
  • 12 slices Prosciutto
  • Freshly ground black pepper

Position the oven rack to the top shelf and preheat the broiler. Halve the apricots and remove the stones. Dip the cut side of each apricot half in olive oil and place, cut side up, on baking sheet.

Place them under the broiler for 3 to 4 minutes. Remove from the oven and arrange 2 halves on each plate, if desired , drizzle peaches with more olive oil and a few grinds of freshly ground pepper. Decoratively lay out 3 slices of Prosciutto next to the peaches and serve.

Serves 4

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Copyright 2006-2017 Cynthia J. Salvato and All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919


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