Mesclun Mix with Goat Cheese, Apricots, Prosciutto and Vino Cotto

 5/5

This delicious salad is easy to prepare and makes a great presentation when served at a dinner party...you'd almost think it was a dessert!

Recipe and photo by Deena Montillo

Ingredients:

5-6 slices prosciutto, thinly-sliced
5 ounces mesclun mix (fresh baby lettuces and greens)
goat cheese (or substitute grated Pecorino Romano, Grana Padano, Parmesan or Feta cheese)
6 ounces dried apricots, cut to 1/4-inch pieces
Olive oil
Vino Cotto di Montillo
Freshly-ground black pepper

Directions:

Cut a prosciutto slice in half lengthwise, then cut into thirds crosswise (6 sections per slice). Tightly roll up each section, then cut it in half. Repeat.
Onto each salad plate, add a handful of lettuce, a few morsels of goat cheese, apricot pieces, and prosciutto rolls.
To serve, drizzle with olive oil and vino cotto, then top with black pepper.

Mozzarella Stuffed Balsamic Portobello Mushrooms

 5/5

Recipe by Rick Browne
Photo by Tina Rupp

These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.

Source: www.rusticocooking.com/abruzzo.htm