Prosciutto with persimmon, pomegranate, arugula and pistachios

8 servings

10 minutes

Prosciutto with persimmon, pomegranate, arugula, and pistachios is a true symphony of Italian flavors, blending sweetness, saltiness, and a hint of spiciness. This salad, inspired by traditional Italian cuisine, balances sophistication and simplicity. Tender slices of prosciutto harmonize beautifully with juicy persimmon and the freshness of arugula, while pomegranate seeds add a sweet-tart note. Green pistachios bring crunch and nutty depth to the flavor. The finishing touch is olive oil with pomegranate vinegar and a pinch of black pepper. The dish is perfect for a light aperitif, romantic dinner or festive gathering. It delights not only with its appearance but also brings true gastronomic pleasure.

Energy value per serving

• Calories: 115.8
• Proteins: 5.3g
• Fats: 8.4g
• Carbohydrates: 5.6g

Ingredients

• Prosciutto: 16 pc
• Persimmon: 1 pc
• Pomegranate seeds: 0.5 glass
• Arugula: 115 g
• Olive oil: to taste
• Green pistachios: 100 g
• Pomegranate vinegar: to taste

Cooking steps

1. Peel the persimmon and cut it into small pieces.

   Required ingredients:

   • Persimmon: 1 piece

2. Place 2 pieces of prosciutto on each plate, sprinkle with pomegranate seeds. Then add slices of persimmon and arugula leaves. Sprinkle with lightly roasted pistachios.

   Required ingredients:

   • Prosciutto: 16 pieces
   • Pomegranate seeds: 0.5 glass
   • Persimmon: 1 piece
   • Arugula: 115 g
   • Green pistachios: 100 g

3. Sprinkle with olive oil and pomegranate vinegar on top and season with black pepper.

   Required ingredients:

   • Olive oil:  to taste
   • Pomegranate vinegar:  to taste