Fresh Seasonal Fruit Wraps Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large Anjou pears (red or green) or other seasonal fruit such as cantaloupe, persimmon, apple or peach (any fruit in season will work that can hold it’s shape when cut into wedges).
¼ lb pecorino romano cheese
30 slices prosciutto – sliced wafer thin
4 sprigs fresh rosemary
2 Tbsp extra virgin olive oil
juice of 1 lemon
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Directions: |
Directions:Slice pears in quarter inch wedges and toss in bowl with lemon juice. Slice cheese in ⅛ inch slices that will mimic the size of the sliced pear. Pull rosemary leaves from stem, set aside. Set up work station to have all ingredients easily at hand. Take one slice of prosciutto and twist ends in opposite directions and lay flat on work surface. Place pear at one end of prosciutto and add a single slice of cheese on top. Add small sprig of rosemary, five or six leaves, and roll up. Arrange on platter, stacking two together to give some height and texture and drizzle with olive oil. |
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Number Of
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Number Of
Servings:serves 12 people |
Personal
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Personal
Notes: Orion was born into a culinary family. His dad worked as a young chef in Santa Barbara and as a child, his first cooking memories were of flipping pancakes for his dad on the griddle. Orion went to a boutique French culinary school in San Francisco and then spent a few years at Insalatas in Marin cooking Mediterranean food. He then started Orion’s Kitchen and has spent the last decade working and investing in that business in between the family demands of raising two boys. Orion’s Kitchen was set up to help other home chefs with everything they need to be successful chefs in their own kitchen. In the future he has plans to open a restaurant and retail space that would also serve as an education center for Orion’s Kitchen. He lives in Novato with his wife and two boys.
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