San Daniele Prosciutto with Ricotta, Sweet Truffle Hazelnuts and Cherry Mostarda

Laurent Tourondel, chef and owner of NYC’s renowned restaurant L’Amico, created the beguiling combination of San Daniele Prosciutto with sheep’s …

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L'Amico_San Daniele Proscuitto_Laurent Tourondel

Laurent Tourondel, chef and owner of NYC’s renowned restaurant L’Amico, created the beguiling combination of San Daniele Prosciutto with sheep’s milk ricotta, honey truffled hazelnuts and cherry mostarda. Mostarda is a fruit-mustard condiment especially popular in Northern Italy. It’s a relish-like combination of fruit and mustard that’s similar to chutney. You’ll love it with San Daniele Prosciutto. Aromatic with layers of flavor, this appetizer is a masterpiece.
“I think seasonally and work with ingredients that complement each other well. The 24-month aged San Daniele Prosciutto is delicately salty which pairs really nicely with the cherries. The acidity of the cherries goes well with the sheep’s milk ricotta,” notes Executive Chef Laurent Tourondel.
To make Chef Tourondel’s appetizer at home: Serve thinly sliced San Daniele Prosciutto on a platter accompanied by toasted baguette slices spread with fresh ricotta, chopped fresh rosemary, truffle honey hazelnuts (recipe below) and cherry mostarda (recipe below). For color finish with mezzo watercress or other micro-greens.

Cherry Mostarda
Makes about 1 cup mostarda
1 cup dried cherries, coarsely chopped
½ cup white wine
3 tablespoons white wine vinegar
2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon dry mustard powder, such as Coleman’s brand
1 teaspoon Dijon mustard
1 teaspoon olive oil or butter
In a small saucepan, combine the cherries, wine, vinegar, sugar, salt and ¼ cup water and bring to a boil. Cover and cook on low heat, stirring occasionally until the cherries are very tender and the liquid has become syrupy, about 10 minutes. Stir in the dry mustard, Dijon mustard and oil and simmer until jam-like, about 4 minutes. Serve the mostarda at room temperature.
Leftovers, if there are any, can be refrigerated for up to 10 days.

Truffle Honey Hazelnuts
3 tablespoons honey
½ teaspoon truffle oil
½ cup hazelnuts, toasted and chopped
Sea salt
Freshly ground black pepper
Slightly warm the honey and stir in the truffle oil and hazelnuts. Season with salt and pepper and serve.

After years of planning, recipe testing, and team building, Chef Laurent Tourondel opened L’Amico in the fall of 2015. As his latest New York City restaurant, L’Amico, which translates to “friend” in Italian, features an American menu with Italian influences. L’Amico’s interior is reminiscent of a modern farmhouse, with rustic Windsor chairs and seasonally sourced floral arrangements, with seating for up to 90 guests. During the warmer months, the tables are added along the sidewalk of Sixth Avenue and windows open to blur the lines between the restaurant and the bustling Chelsea neighborhood outside.
L’Amico is located at: 849 Avenue of the Americas, at the corner of Sixth Avenue and 30th St.