{"id":7395,"date":"2019-08-15T13:43:33","date_gmt":"2019-08-15T20:43:33","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=7395"},"modified":"2019-08-16T16:38:57","modified_gmt":"2019-08-16T23:38:57","slug":"plum-pluot-salad-with-la-quercia-prosciutto-and-dukkah-spiced-flatbread","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/plum-pluot-salad-with-la-quercia-prosciutto-and-dukkah-spiced-flatbread\/","title":{"rendered":"Plum & Pluot Salad with La Quercia Prosciutto and Dukkah Spiced Flatbread"},"content":{"rendered":"

Holy ham hocks \u2013 this American Tamworth prosciutto by La Quercia<\/a> is delicious! I tasted four different prosciuttos from all over the world and La Quercia completely killed the competition! Seriously, the amount of richness and depth of flavor packed into an oh-so thin slice of La Quercia prosciutto, is just ridiculous. I don’t think I’ve ever been so excited about an American cured meat product. And no, I am NOT a spokesperson for the company, although maybe I should be, La Quercia is an interesting family run operation with exceptional animal welfare standards and a serious commitment to excellence in product \u2013 of which, there are many.<\/p>\n

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La Quercia American Tamworth Prosciutto with Plum & Pluot Salad<\/figcaption><\/figure>\n

With a prosciutto this delicious, I recommend serving as-is with something complimentary that accentuates it’s natural nuanced nutty flavors without overpowering. I’ve opted for a refreshing summer salad of juicy pluots & plums with mildly bitter fris\u00e9e & wild arugula, a few ethereal curls of shaved sweet fennel lightly dressed in a puckery red wine vinaigrette. Throw in a little torn mint and some chives plus a handful of toasted hazelnuts and some crumbled blue cheese, and you’ve got a beautiful complimentary summer salad. <\/p>\n

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What elevates this dish from just another ho-hum light dinner (besides the Prosciutto) is the dukkah spiced flatbread. Whaaat!?!?!? You’ve never heard of dukkah??!!!! Oh my GAWD! Okay, so you need to add this little nutty spice mix to your repertoire because it is great on so many dishes including chicken and fish. And yes, you can buy it in stores (Trader Joe’s carries it) although I think homemade is the best. Dukkah is an Egyptian spice blend of nuts (including hazelnut which really picks up the nuanced acorn flavor of the prosciutto) plus a bunch of toasted spices, a pinch of red chili flake for heat and dry mint which is like a subtle cool breeze to the tastebuds. <\/p>\n

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Prosciutto draped around plum and pluot Salad with dukkah Spiced Flatbread<\/figcaption><\/figure>\n

This prosciutto find came my way when my Canadian bestie and foodie\/chef friend, Ivan Shaw, treated me to a prosciutto tasting when visiting for Layla’s birthday. He of course had heard of La Quercia and I had not. But we were both surprised to see how it stood out against French and Italian products. The subtle acorn and delicate fennel really came through, especially in the fat, while the others were mostly one note.<\/p>\n

Get out there and try some American prosciutto!<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

Holy ham hocks \u2013 this American Tamworth prosciutto by La Quercia is delicious! I tasted four different prosciuttos from all over the world and La Quercia completely killed… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":7400,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[682,676,7,681],"tags":[26,132,1426,1662,245,1650,266,283,836,347,1661,1533,404,1649,1647,1648,1643,510,511,535,1135,823],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2019\/08\/IMG_7706-1.jpg?fit=1620%2C1080","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-1Vh","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/7395"}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=7395"}],"version-history":[{"count":5,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/7395\/revisions"}],"predecessor-version":[{"id":7422,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/7395\/revisions\/7422"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/7400"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=7395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=7395"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=7395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}