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Salumi with Peaches and Watercress Recipe

Salumi with Peaches and Watercress Recipe

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Ingredients

Count

Nutrition

320

Calories

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Ingredients:

Serving

8 thin slices finochionna salumi
12 thin slices tuscan salumi
12 thin slices sulmitti pepperoni
2 ripe peaches or nectarines
1/2 cup olive oil, plus more for drizzling
juice of 1 orange
juice of 1 lemon
2 bunches watercress
1 tbsp chopped fresh mint
1 tbsp chopped fresh basil
kosher salt and cracked black pepper
1 oz pecorino cheese, shaved

Directions:

1. On a serving platter, arrange the salumi and pepperoni slices in an overlapping pattern.
2. Without peeling the peaches, remove the pits, slice the fruit into thin wedges, and put in a bowl. Add the olive oil, orange and lemon juice, watercress, mint, and basil and toss gently.Season to taste with salt and pepper and toss again.
3. Spoon the salad next to the salumi. Drizzle both the salumi and salad with olive oil, garnish with the cheese, and serve.
Per serving: 289.8 calories, 278.4 calories from fat, 30.9g total fat, 5.6g saturated fat, 8.5 mg cholesterol, 185.1 mg sodium, 0.8g total carbs, 0.2g dietary fiber, 0.2g sugars, 3.2g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Fantastico by Rick Tramonto, Mary Goodbody, and Belinda Chang. Copyright (c) 2007 by Rick Tramonto. Published by Broadway Books.Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America's Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs. Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Chocolatier magazine and Pastry Art & Design magazine. Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotter's Recipes, Charlie Trotter's Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin's Kitchen, and American Brasserie.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	320.28 Kcal (1341 kJ)
Calories from fat	264.82 Kcal
		% Daily Value*
Total Fat	29.42g	45%
Cholesterol	6.49mg	2%
Sodium	74.93mg	3%
Potassium	169.67mg	4%
Total Carbs	13.43g	4%
Sugars	6g	24%
Dietary Fiber	2.5g	10%
Protein	2.48g	5%
Vitamin C	7mg	12%
Vitamin A	0.2mg	6%
Iron	22.2mg	123%
Calcium	14.6mg	1%

Amount Per 100 g
Calories	276.88 Kcal (1159 kJ)
Calories from fat	228.93 Kcal
		% Daily Value*
Total Fat	25.44g	45%
Cholesterol	5.61mg	2%
Sodium	64.77mg	3%
Potassium	146.68mg	4%
Total Carbs	11.61g	4%
Sugars	5.19g	24%
Dietary Fiber	2.16g	10%
Protein	2.14g	5%
Vitamin C	6.1mg	12%
Vitamin A	0.2mg	6%
Iron	19.2mg	123%
Calcium	12.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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