For Insatiable Westchester Diners
Oct 31, 2011
02:38 PM
La Quercia Prosciutto and Grilled Fig Salad at Arrosto
You actually don’t get any better than figs and prosciutto, unless you use La Quercia prosciutto on the dish. This fetishized producer of American hams slings a melting perfumed veil, kind of like a piggy sort of silk. Pair it with the honeyed fruit of figs, great olive oil, and arugula’s peppery crunch, and you have yourself a delicious start to a glorious evening.
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About This Blog
Julia Sexton, restaurant critic, food writer, and CRMA award-winning blogger, is a rampant traveler who will go anywhere to try anything. When not furtively sneaking cinghiale sausage past airport bag sniffers, she cooks and writes at her home in New Rochelle. A regular in Westchester Magazine’s pages, where she reviews local restaurants, Sexton’s food writing has also appeared in the New York Times and the Boston Globe. This fall, look for the debut of Sexton's book, Hudson Valley Chef's Table, published by Globe Pequot Press. She'd love to hear from you, so email any rants, questions, and comments to the Eaterline, jsextoneater@gmail.com. Follow Julia Sexton on Twitter @JuliaSexton
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