If you live in the Niagara region, you can source out Pinques of Niagara for locally produced prosciutto and Persall for a cold-pressed canola that is rapidly winning over nutritionists and gourmands alike. Otherwise, find a good Italian import shop for your meat and pick up a good quality extra-virgin olive oil to substitute.
1 cup (250 mL) preserved lemons (see recipe below)
24 slices good-quality prosciutto (preferably Pinques of Niagara)
6 cups (1.5 L) arugula
2 pears, Bose or similar, thinly sliced
3 Tbsp (45 mL) lemon juice
1 1/2 Tbsp (22 mL) truffle oil, black or white, if available
3.5 oz (100 g) Monforte toscano cheese or good-quality Parmesan, sliced
1/2 cup (125 mL) Niagara cold-pressed Persall canola oil
1/4 cup (60 mL) Niagara Baco Noir balsamic vinegar
2 Tbsp (30 mL) tarragon
2 Tbsp (30 mL) chervil
1 Tbsp (15 mL) fleur de sel or good-quality sea salt
Freshly ground white peppercorns, to taste
2/3 cup (160 mL) extra-virgin olive oil
Blanch lemons in boiling water for 1 minute; then remove and place in iced water. Dry in towel. Slice lemons thinly, but not so thin that you can’t pick them up.
Place a layer of lemon slices on the bottom of a small 1-in (2.2-cm) -deep dish.
Sprinkle finely chopped shallots, tarragon, chervil, fleur de sel, and freshly ground white pepper over lemons. Drizzle with olive oil. Continue with layers until lemons are used. Cover with plastic wrap and press down with suitable weight. Place in refrigerator for 2 to 3 days.
Recipe can be doubled for use in other dishes.
Place a few slices of the preserved lemon in centre of plate. Arrange prosciutto slices over lemon.
In bowl toss arugula leaves and thinly sliced pear in lemon juice and truffle oil. Arrange over prosciutto.
Garnish with long shavings of cheese. Drizzle canola oil and balsamic vinegar around plate.
Wine match: 2005 Peninsula Ridge Sauvignon Blanc.
source: "Treadwell", alive #396, June 2007
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“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.