Garden salad with nectarine rolled in ham and „Ezerjó” sauce

Easy to make dish, ideal with a glass of Ezerjó wine

A new, great wine book has been born – and though it is only in Hungarian, we have translated one recipe to show a glimpse of this new book. „Gyengébb? Nem!” – is the title of this unusual album. „Gyengébb nem” refers to women, the „weaker sex”, however Edit Szabó, the author of this book – a strong and ambitious woman herself – believes that women winemakers are neither weaker, nor helpless, what’s more, we can learn a lot from them. She depicts the careers of 26 women, illustrates the stories with with 52 recipes and 52 wines – and some marvellous photos taken by Ferenc Dancsecs. The one we are presenting now is a salad – on the contrary of the belief that Hungarian cuisine consists of heavy meals only – by Krisztina Csetvei, one of the most talented young winemakers of Hungary.

Photo: Ferenc Dancsecs

Ingredients (4 persons)

1 lettuce
4 handful of rucola
8 slices of ham (Spanish serrano or Italian prosciutto)
2 nectarines
0,1 l dry Ezerjó white wine
½ lemon
0,1 kg parmiggiano cheese
1 bunch of chives
0,1 l olive oil
1 coffee spoon of honey
salt and pepper

For the sauce:

  • Boil the wine with the grated lemon peel and reduce it to half on medium heat. If chilled, mix it with the olive oil, the honey, salt and pepper until fluffy.
  • Roll the slices of nectarines into ample sizes of ham.
  • Grate the cheese, mix it with the chopped chives. Make little rectangle shapes, place them on a baking tray covered with baking paper.
  • Bake them in preheated oven for 10 minutes at 180 C (Be careful, they are extremely fragile! Let them chill for a while before using them.)
  • When serving, mix the salad with the sauce and place it on plates. Place the ham rolled nectarines on top of the salad. Decorate them with raspberries.

The wine: of course, Ezerjó!

Csetvei Ezerjó 2016, Mór

’If it’s Mór, then it should be Ezerjó. Wine makes you think, however Ezerjó makes you learn’ – says the winemaker. Csetvei Ezerjó was made in a traditional way, fermented in Hungarian oak (225 l) and matured in the same barrel for 3 months. „We have made it with great care and attention, in the hope of delivering the pleasure and passion of creation to the consumer”.
P.s.: „Some of the real, great challenges of life are usually not heroic deeds, but fruits of patience.” (Márai Sándor, Hungarian author)
(The quotation is translated by hungarianwines.eu, thus not an artistic translation…)

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[…] Sára Matolcsy, who has just resigned from Etyeki Kúria, shared her grandma’s recipe in Edit Szabó’s book, which we described earlier. As Sára says, the dish is a time consuming one, she can find the time […]

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