Saturday, August 21, 2010
This is one of our favorite summer meals:
Corn Cakes with Prosciutto Salad
adapted from Donna Hay's New Food Fast
1 cup AP or WW pastry flour
2 t baking powder
1/4 t coarse salt
1 t ground cumin
1/4 cup coarsely chopped parsley
2 cups corn kernels, fresh if available
6 ounces baby spinach or arugula
1/2 cup sun dried tomatoes in oil
8 slices prosciutto
8 ounces fresh mozzarella, sliced
fresh cracked pepper
good quality olive oil
In a blender, combine the first 6 ingredients until well blended. Add the corn, blend again until the corn is roughly chopped.
Pour 1/4 cup of batter onto a heated, oiled griddle and cook for 3 or 4 minutes per side.
Place a corn cake on each plate, top with greens, mozzarella, tomatoes, and prosciutto. Sprinkle with salt and pepper to taste, drizzle with a bit of olive oil if desired. Top with another corn cake.