Caprese Salad and Fettuccine Carbonara

For Caprese Salad:
4 ounces fresh mozzarella, sliced in thirds
1 large vine ripe tomato, cored, sliced lengthwise in thirds
1 ounce thinly sliced prosciutto
1 ounce fresh arugula
1 tablespoon extra virgin olive oil
½ cup balsamic vinegar

Pour balsamic vinegar into a sauce pan. Over medium high heat, reduce vinegar by half (about five minutes). Set aside. Divide sliced prosciutto and place on plates. Alternate mozzarella slices and tomato slices on top of prosciutto. Place arugula on top of tomatoes and mozzarella. Drizzle olive oil and balsamic reduction over salad. Serve. Serves 2.

Fettuccine Carbonara

  • ¼ cup frozen peas
  • 1/8 cup cooked pancetta (Italian bacon)**
  • ¼ cup sliced domestic mushrooms
  • 1/8 cup green onion, ¼” dice
  • 4 ounces fettuccine noodles, cooked
  • 3 egg yolks
  • 1/3 cup whipped cream
  • ¼ cup grated Parmesan cheese

    **Pancetta is a heavy, thick cut bacon with a hickory-apple smoked flavor. If not available at your local grocery store, you may find Pancetta at Granatos or Caputos delis.


    With a wire whisk, combine egg yolks, whipped cream and grated Parmesan. Set aside. Slice Pancetta 1/16” thick. In a sauté pan over high heat, sauté pancetta until crisp, about 3 minutes. Remove from sauté pan, let cool slightly and cut into 1/4 inch squares. In a separate sauté pan, sauté pancetta, peas, mushrooms and onions for 2 minutes. Toss with hot fettuccine. Add egg yolk mixture, return to the sauté pan and cook for an additional one minute over medium heat. Serve. Serves 2.

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