Honeydew melon and cantaloupe soup with prosciutto is only one of the tasty summer dishes on the menu at Fresco by Scotto.
Here's ther recipe:
Honeydew Melon and Cantaloupe Soup with Prosciutto
1 honeydew melon, cut in half, seeded, and scooped out,
and cut into 1-inch piece, reserving the empty melon halves
2 cantaloupes, cut in half, seeded, and scooped out, and cut into 1-inch pieces
reserving the empty cantaloupe halves
Salt and freshly ground black pepper to taste
1 teaspoon granulated sugar or season according to taste
½ cup fresh lemon juice
3 tablespoons port wine
1 cup mascarpone cheese
6 tablespoons Prosciutto di Parma bits (1 tablespoon per serving)
6 fresh mint leaves
1. Place Prosciutto under broiler and cook until crisp, about 4 to 5 minutes,
and then set aside. When cool, dice into small bits.
2. Place empty cantaloupe and honeydew melon halves in the refrigerator to chill while preparing the soup.
3. In a blender, combine the honeydew and cantaloupe pieces, 1 teaspoon salt, sugar, lemon juice, and port wine, and process until very smooth. Pour into a large bowl, cover and refrigerate until well chilled, about 3 hours.
4. Ladle the soup into the chilled melon halves. Garnish each serving with a tablespoon of mascarpone. Sprinkle the prosciutto bits on the mascarpone,
top with a grind of pepper and a mint leaf. Serve immediately.
Fusilli with Pesto Sauce, String Beans, and Yukon Gold
Potatoes (6 servings)
½ pound string beans, blanched; cut in half
½ pound Yukon gold potatoes, diced small and blanched
1 pound fusilli pasta
½ cup basil pesto (see recipe below)
1 tablespoon chopped garlic
½ tablespoon julienne shallots
¼ cup extra virgin olive oil
salt and pepper
1. Sauté garlic and shallots over medium to high heat 2-3 minutes until golden brown. Add string beans and potatoes and sauté for about 1 minute.
2. In a large pot of lightly salted boiling water, cook fusilli according to package directions, drain and add to sauté pan containing the string beans and potatoes.
3. Simmer for about 2 minutes over medium heat then add basil pesto and toss.
4. Season with salt and pepper to taste and serve immediately.
4 cups basil leaves
3 cloves garlic, crushed
½ lemon, juice only
1 cup extra virgin olive oil
½ cup pine nuts, roasted
2 ounces parmesan, freshly grated
salt and pepper
1. Pick over basil leaves, wash and dry in a salad spinner.
2. Place basil in a food processor with the garlic and lemon juice, process until well combined.
3. With machine running, drizzle in olive oil. Add pine nuts and parmesan and process briefly to retain some texture to the pesto.
4. Season with salt and pepper to taste.
Peaches with Balsamic Syrup, Toasted Almonds, and
Vanilla Gelato (6 servings)
6 large ripe peaches, halved, pitted, and peeled
2 teaspoons fresh lemon juice
1 cup balsamic vinegar
1 cup granulated sugar
½ cup toasted almonds
1 quart vanilla gelato
1. Put the peaches in a bowl. Add the lemon juice and toss lightly to coat evenly. Divide the peaches evenly among individual glass bowls. Cover and refrigerate to chill the fruit and frost the bowls, about 1 hour.
2. In a saucepan, bring vinegar and sugar to a boil, cool down and refrigerate.
3. Remove peaches from refrigerator, add a scoop of vanilla gelato, coat with balsamic syrup, and sprinkle with toasted almonds.