そうめん（冷やし担々そうめん）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 20minutes
Prosciutto and fruit brochette | Hotel de Mikuni's recipe transcription
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Ingredients
- Raw ham : Appropriate amount
- Mozzarella : Appropriate amount
- Oyster : Appropriate amount
- Pear : Appropriate amount
- Sudachi : 2 pieces
- Olive oil : 2 tsp
- Black pepper : As appropriate
Time required
20minutes
Procedure
-
1)
Prepare the material
00:56
Cut the oysters into combs. Cut the pear into a comb shape, leaving a little skin. Put olive oil and sudachi in a bowl.
-
2)
Wrap prosciutto
02:16
Wrap the prosciutto around the fruit.
-
3)
Skewer
03:37
Skewer the fruit with mozzarella and prosciutto wrapped around it.
-
4)
Serve
04:52
Arrange on a plate and dress. Sprinkle black pepper to finish.
Point
・ Recipe of "Prosciutto and fruit brochette" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Recommended snacks for liquor lovers.
・ Cut the sudachi in half and save the seeds. If you put the skin and the rest of the fruit after squeezing the juice in olive oil until the finish, you can add a scent.
・ Any fruit can be used as long as it is ripe.
・ The combined wine is Italian Prosecco Treriso ExtraDry Le Contesse.
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