Easy Antipasto – Peaches and Prosciutto with Fresh Mozzarella and Mint Pesto


Peach prosciuto antipasto-9637


Local Massachusetts peaches seem increasingly old-fashioned to me, meaning that you make a mess when you eat one (unless a nearby vendor gives you slices) and while they taste sweet they also have a faint counterpoint of tartness.  This makes them the ideal companion for salty prosciutto.  I suppose we could have left it at that, but we also had a raft of mint and some pistachios, so Jody upped the ante with a pistachio-mint pesto that doesn’t require much more than a quick buzz in the food processor.  Fresh mozzarella makes it a sumptuous enough to stand in for lunch, if that’s where’s you want to go.  You’ll also be relieved to know that local cherry tomatoes, now at their spectacular peak, don’t require peeling. This is the easiest antipasto you’ll even encounter, especially on a hot day when instead of cooking all you want to do is savor the last days of summer.

Lasagna with Pistachio Pesto and Prosciutto

Pesto-Prosciutto Lasagna-2091

I eat a tomato lasagna about twice a year.  When it appears in caveman portions, as it usually does, the sight of it fills me with a kind of anticipatory fatigue.  Oh, no…  Am I really up for this?  It doesn’t have to be this way.  A Ligurian lasagna redolent of basil and pine nuts is seductively lighter, a Wilma Flintstone to Fred’s red version.  No need to clean the Augean stables or capture the Cretan bull to work up an appetite before you can eat it.  Ordinary hunger will do just fine for Lasagna with Pistachio Pesto and Prosciutto.

Littlenecks with Fava Pod Pesto

LIttlenecks with Fava Pod Pesto-1

Like any worthwhile relationship, Littlenecks with Fava Pod Pesto has its easy bits and its tricky parts.  The easy bits are the littlenecks. Lord knows, they seem to shoulder their way onto our blog with yet another clam recipe–Pick me! Pick me!–every three months or so.  There’s a reason we eat them so often – no prep to speak of, and they share.  Coax them open with a little heat and they leak their ambrosial juices into whatever else is in the pan.

Pressure Cooker Risotto with Kale Pesto

Risotto with Kale Pesto-TGF-20

Something discordant this way comes.  It happens in every kitchen, if you cook together long enough.  Jody and I did a Dagwood and Blondie over today’s post, Risotto with Kale Pesto, made in a pressure cooker.  My willingness to fudge things a bit for a weeknight dinner versus the cruel exactitude of a restaurant chef.   As Jody not so delicately summed up our contretemps: “You’re the photographer. [Ouch!]  I’m the chef, and my reputation is on the line.”  Guess who got the broom in the back of the head? 

You say pistou, I say pestle

Okay, you were expecting a disquisition on Potted Peppers this week.  I’m sorry, but for technical reasons we’ve had to postpone it.  In the meantime, console yourself with these Mussels with Pistou instead.  We’ll get the Potted Peppers out in a few weeks.  All things come to those who wait. In April I met our …