PRH Spring 2016

Page 46

PRHthe menu

Philly Courtesy of Palladino’s

Tr u f f le d

Burrata BURRAtA I n v o lt i n i L u k e pa ll a d i n o . c o m This elegant yet simplified prosciutto appetizer is from Chef Luke Palladino, who says “Prosciutto di Parma is the most essential ingredient known to a chef besides the egg.” This unique take on a classic prosciutto and cheese board makes the Prosciutto di Parma shine, while offering a nice mix of rich flavors to back it up, with the burrata and caviar. The simple beauty and sophistication of this prosciutto appetizer will leave you wanting more.

Ingredients ➜8 slices Prosciutto

(preferably hand carved) ➜2 Rounds (6-8 oz) Fresh Burrata ➜1 small piece fresh white truffle for shaving (white

truffle oil can substitute)

➜2 oz. Osetra Caviar ➜1 tsp freshly cut chives ➜ L orenzo No.3 Sicilian Olive Oil, for drizzling

Place sliced prosciutto on plates. Quarter the burrata into wedges, place a piece on each prosciutto slice. Top with caviar, oil and shaved truffle, chives. Fold into a roll and eat. Number of servings (yield): 4

PRH Suggested Wine Pairing by Vincent R. Novello Jr. La Spinetta Fontana VI Barbera $16 Palladino’s is a member of the Philadelphia RowHome (PRH) Business Network

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Ralphie Head We need the sheets for the table! Local crooner Ralph “Ralphie Head”




Abbruzzi brings his style of Louis Prima to a standing-room-only crowd of fans at Galdo’s Catering & Entertainment Center. Prima, the “King of Swing,” combined jazz, swing, big band and pop for a legendary sound that resonates in his timeless hits like “Lazy Mary,” “Buono Sera,” “Just a Gigolo,” “I Ain’t Got Nobody,” “Jump Jive an’ Wail,” and “Angelina” (named for his mother). In his tribute to Louis Prima, Abbruzzi incorporates the same “exuberant personality” into his act. Judging by the audience’s response, Ralphie hits the nail on the Head.

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