I invited Joanne Humphrey of Windjammer Adventure Publishing over for tea when she contacted me after perusing this website. She seemed curious about my endeavors—pet collaging, historic home tour and my memoir.
I decided I should prepare an Italian High Tea and serve a plethora of goodies consisting of Roasted Prosciutto and bruschetta. The bruschetta ranged from;
a Caprese—tomato, mozzarella and basil,
pancetta/mushroom Ragu with baby arugula,
Robiola Italian cheese with prosciutto rosettes,
and last but not least,
an Herbs de Provence Chévre cheese with English cucumber sliced and garnished with matchstick carrots slices.
I suppose I thought had to throw in some French attitude.
The preparation for these dishes are mostly slice, dice and assemble.
The pancetta, mushroom Ragu is the only thing that requires cooking—besides the Roasted Prosciutto: lay prosciutto on a parchment paper lined jelly roll pan and roast in a 350F degree oven for 15 minutes.
Pancetta, Mushroom Ragu
2T. Olive Oil
4oz. diced pancetta
2 cups of an assortment of wild mushrooms—Morels, Chanterelles, Chicken of the Woods, Porcini, etc.
½ cup of Calvados Brandy
1 cup of beef stock
Sauté diced shallots and pancetta for 5 minutes. Finely dice the mushrooms and add to the sautéed shallot and pancetta mixture and cook over medium heat for 10 minutes. Deglaze the pan with ½ cup of Calvados Brandy, stirring and scraping the brown bits off of the bottom of the pan. Add 1 cup of beef stock and simmer for 15 minutes.