Author: freshnews Date: To: freshnews Subject: [Freshnews] Liberty Heights Fresh; Hey, Eat!
Hey, Eat! Vol. 63, September 15, 2005
Liberty Heights Fresh 1300 South at 1100 East Salt Lake City (801)
The chill of early autumn is the right time for a fig pig. Once
again, we take a lesson on the pleasure of eating from Italian
traditions Prosciutto, salume, figs... So break out your favorite
bottle, and indulge in the summer fruit that is sweeter than any other!
Tender Lovin Cure: Meats from Salumeria Biellese
At New Yorks Salumeria Biellese many things havent changed. Since
1925, generations have cured, aged, and produced the finest salumi
(cured meats and sausages) this side of the Atlantic. Even with the
advent of refrigeration and 21st century savvy methods of cutting
corners and increasing profit, the motto on this block of 8th Avenue is
still the same: take it slow.
Meats from rare Berkshire pigs are cured at 55 degrees. Chopped pork and
red wine are allowed to get to know each other in the casing for a few
months, creating a Cacciatorini Sausage whose personality is as earthy
and rustic as the original peasant creators. Mild spices mingle in the
namesake Salame Biellese done in the style of Piedmont, Italy. A coarser
grind with a little bit more sass is what youll taste in the
Sopressata. And the king of cured meats, the most revered Prosciutto
gets due respect in the curing vaults at Biellesewhere mass producers
inject legs of pork with salt solutions, the guys at Biellese let time
do the work. A lot of love, care, attention, and nine months later,
youve got exquisite meat ready to thinly slice and savor in your
Salumeria Bielleses Salame Biellese $20.99/lb. Cacciatorini
$20.99/lb., Sopressata $18.99/lb. and Prosciutto di Biellese
Go Fig: Still in Season!
Get them while theyre still peakingBlack Mission and Kadota figs are
wonderfully ripe, sweet and perfect for eating. Theyre great fresh and
out of hand. Pair a pint of the lovely gems with some of the salumi from
Biellese (amazing domestic Prosciutto, anyone?). Our wonderfully thick
Greek Total Yogurt is a great companion for the fruit. Add a drizzle of
honey and some almonds or hazelnuts, and that orange box has got nothing
when it comes to the breakfast of champions. Theyre a lot more
versatile than you think. Look for soft fruit heavy for its size. Dont
be thwarted by little cracks and fissures in the dusky aubergine or
citrusy green peelsthats actually a ripeness indicator. Grab a pint
and try a recipe for whatever tickles your fancy.
And while youre here, check out a cool bit of progeny behind the shop.
Youll notice a bushy happy plant with deep green fuzzy multi-pronged
leaves. Its our very own fig tree. This serendipitous member of the LHF
family sprang to life 4 years ago when a lonely fig fell out of a box.
And every year, its been getting bigger. Were anticipating the day it
starts bearing luscious fruit!
Black Mission and Kadota Figs $4.25/pint basket
Ancient Oil: Tibvrtini Extra-Virgin
The eternal city has given the world a lot of things: remnants of an
empire, European infrastructure, inspiration for the latest HBO TV
series. But olive oil? Of course! Most folks imagine rolling Tuscan
hills blooming with silvery-green canopies of ancient olive trees when
it comes to Italian olive oil production. But Rome and its environs are
an equal Eden for delicious extra-virgin olive oil.
One stunning example is Tibvrtini (just think the v is a u, but you
Latin students knew that). The oil is produced in the Villa Adriana,
built by the Emperor Hadrian in the 2nd century AD. One look at the
trees in their grove, and you know these are ancient stock, most likely
descendants of the villas original grove. Organically produced and
unfiltered, their first-pressing extra-virgin olive oil tastes of
springfresh, grassy and clean; buttery with a slight peppery finish at
the end for complexity. Its become my newest favorite. If youre dying
for a new vinegar to try, Tibvrtinis vinegar is beyond compare! Made
from the must of Malvasia and Greco grapes, Tibvrtini Vinegar is a
melding of sweet fruit and a bit of smoke that is bliss to the taste
Arugula salad with Figs, Prosciutto, and Parmigiano
-2 T Tibvrtini White Wine Vinegar
-1/2 t Dijon Mustard
-6 T Tibvrtini Extra Virgin Olive Oil
-Fresh ground black pepper and sea salt to taste
-1/2 pound Arugula (large stems removed)
-6 firm-ripe Black Mission or Kadota Figs
-6 or 8 large thin Prosciutto di Parma slices
-1/3 pound piece Parmigiano-Reggiano
Prepare Vinaigrette: In a small bowl whisk together vinegar, mustard,
pepper and salt to taste. Slowly drizzle in the oil until emulsified.
Prepare the Salad: Place the Arugula leaves in a large bowl. Trim the
stems from the figs and cut into bite sized wedges or halves. Cut the
Prosciutto length-wise forming 12 pieces approx. 1 ½ inches by 6 inches.
On a cooking sheet lined with plastic wrap (so the Prosciutto doesnt
stick) lay the pieces end to end overlapping 1 to 2 inches and press
together to form 6 pieces approx. 10 inches long. Toss the arugula with
about 3 T of vinaigrette. On 6 plates mound the arugula in the center.
Arrange the Prosciutto in a ring around the outside of the mound.
Arrange the figs symmetrically around and on the salad. Using a
vegetable peeler shave about 6 thin shavings of Parmigiano-Reggiano on
and around each salad. Drizzle the remaining vinaigrette on the salads
Hey, eat well!
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