Prosciutto di Parma, Grana Padano & Prosciutto di San Daniele with Roasted Grapes and Balsamic Vinegar
Enjoy grapes a new way with this recipe from Canadian Chef Victor Barry.
36 red seedless grapes
1 Anaheim chili, thinly sliced
¼ cup unsalted butter
1 clove of garlic
4 thin slices of Prosciutto di Parma
4 thin slices of Prosciutto San Daniele
1 tablespoon of crumbled Grana Padano
1 tablespoon balsamic vinegar
Slice each grape in half. Slice 6 rings from the Anaheim chili, as thinly as possible. Cut 4 slices of garlic, as thinly as possible.
Melt the butter in a pan. When the butter is fully melted and begins to froth begin whisking, making sure the whisk touches the bottom of the pan to ensure the milk particles do not stick and burn. You will know you are finished when you notice a nutty aroma and the milk particles in the butter have turned a golden-brown colour.
Add the garlic and grapes to brown butter and cook until the grapes are hot. Turn off the heat and add the Anaheim chilies.
Arrange 4 thin slices of Prosciutto di Parma and Prosciutto di San Daniele on a plate. Spread the roasted grapes over the prosciutto slices. Sprinkle Grana Padano over the grapes and drizzle with balsamic vinegar.