An Amuse-bouche of Pineapple and Prosciutto
The custom of greeting diners with a few bites of food before dinner is as rewarding today as when a French chef came up with the idea years ago. It's a personal give-away, a tease, a display, a show off created by the chef de cuisine for you--meant to be at once a delight and a harbinger of a great dinner to come.
An amuse should capture the eye, peak the imagination and startle the pallet. It should be bold. After all, it's just a few bites.
Here we have stripes of prosciutto di Parma lining a small dessert glass, which is then filled with fresh pineapple cubes. That's nice, but where's the excitement?
We need a bold sauce: Pineapple and pepper are well known flavor pals. And sugar goes well too and serves as a thickener. To make this work takes a lot of pepper. I used about a tablespoon of freshly ground white pepper corns. (I get them from the Spice House in Milwaukee and they are much hotter than the supermarket varieties)
So, here's how:
1. Cut open a fresh pineapple and create bite sized cubes with about
half of it.
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