Baked Annurca Apples, Prosciutto di Parma, Arugula, Balsamic Vinegar, Grana Padano, and Basil Oil

Adapted by
Yield: 8 servings


Baked Annurca Apples
4 Annurca apples
Basil Oil
2 cups basil leaves
1 cup extra virgin olive oil
To Assemble and Serve
6 ounces arugula
36 thin slices Prosciutto di Parma
25-year aceto balsamico Tradizionale di Modena
8 ounces shaved Grana Padano


For the Baked Annurca Apples:
Heat convection oven to 160ºF, with fan set to low. Place apples on a parchment-lined sheet tray and cook 24 hours. Remove apples from oven and cool in refrigerator 2 to 3 hours, until texture firms up. Slice apples into 8 segments, removing seeds.

For the Basil Oil:
Place 2 stainless steal bowl in freezer until well chilled. Add basil to blender and, with the motor running, stream in olive oil to emulsify. Remove bowls from freezer, partially fill 1 bowl with ice, and place second bowl on top. Heat a medium pot over high flame. Once pan is smoking hot, remove from heat and pour in basil oil, whisking vigorously until smoke subsides and oil turns bright green. Quickly pour basil oil into chilled bowl, and rapidly whisk to chill. Strain slowly through a coffee filter-lined chinois and pour into a squeeze bottle.

To Assemble and Serve:
Place 2 pieces of arugula on each Baked Annurca Apple segment and wrap with 2 slices Prociutto di Parma. Arrange 4 wrapped apple segments on a plate and top each with a dot of balsamic vinegar. Garnish with Grano Padano shavings and a few arugula leaves. Drizzle Basil Oil around the plate.