Nectarines salad with legumes and Parma ham

by | Jul 14, 2011 | Pastry | 0 comments

La voglia di vacanze fa rima con la voglia di essere in forma.
Senza rinunciare a gusti e sapori, ci vengono in aiuto la frutta e la verdura, che con la loro combinazione di freschezza e leggerezza fanno proprio al caso nostro! Colori e profumi in un mix light giusto per l’estate.

Nattarine in insalata con legumi e prosciutto crudo
(per 4 persone)

3 nettarine (pesche noci)
160 gr. di fagiolini verdi
160 gr. di taccole bianche
240 gr. di prosciutto crudo di Parma, a fette sottili
1 cucchiaino di semi di papavero
succo di 1 limone
olio extravergine d’oliva
sale
qualche foglia di spinacio fresco

Lavare, mondare i legumi, e cuocerli in acqua salata per 10 minuti. Scolarli e metterli in una ciotola con acqua e ghiaccio. Lavare le foglie di spinaci e mettere da parte. Lavare le pesche, e senza sbucciarle, tagliarle a spicchi sottili. In una ciotola emulsionare l’olio con il limone ed il sale. Disporre nei piatti i fagiolini e le taccole asciugate, gli spicchi di pesca le foglie di spinaci. Condire con la vinaigrette, cospargere l’insalata con i semi di papavero e completare con le fette di prosciutto. Servire immediatamente.

The holiday desire sounds fitness and getting fresh.
Without sacrificing taste and flavor, fruits and vegetables help us: their combination of freshness and lightness are the correct compromise. Colors and good smells in a light mix for summer.

Nectarines salad with legumes and Parma ham
(serves 4)

3 nectarines (peaches)
5.6 ounces (160 gr.) green beans
5.6 ounces (160 gr.) taccole (snow peas- white)
8.46 ounces (240 gr.) Parma ham, cut in thin slices
1 teaspoon poppy seeds
1 lemon juice
olive oil
salt
some leaves of fresh baby spinach

Wash, trim the legumes and cook in boiling salted water about 10 minutes. Then, drain them and place in a bowl with ice cold water. Wash the spinach leaves and set aside. Wash the nectarines and without peeling them, cut in thin wedges. In a small bowl whisk together olive oil with lemon juice and salt. Arrange on the plates the dried green beans and taccole (snow peas), the necatarines wedges and spinach leaves. Drizzle with the vinaigrette, sprinkle with poppy seeds, add Parma ham and serve immediately.

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