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CreativityTranscript
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00:56 It's the Parma crown that identifies this as the real deal.
01:01 Now, I've trimmed this a little bit.
01:03 I cut off the skin, and I cut off any discolored fat.
01:07 And at this point, I'm ready to work with this ham.
01:11 If I move this aside, what I've got planned for it might surprise you.
01:17 I'm gonna make this dish right here, which is actually an Asian-inspired dish.
01:23 I've got a little roulade of prosciutto de Parma, and inside I've wrapped daikon,
01:28 Asian pear, and a little bit of carrot, as well as some daikon sprouts.
01:34 And I'm serving it with a sauce that is an aioli, but a wasabi aioli.
01:38 So let's get started.
01:40 Here is some mayonnaise.
01:41 And what I'm gonna add to this mayonnaise is a little bit of Dijon mustard.
01:47 I'm gonna add some wasabi as well.
01:50 I'm going to season it with a little bit of soy.
01:58 And then lemon juice or yuzu, if you can get it, yuzu is really delicious.
02:05 I'm gonna add that to the mix.
02:08 And I'll stir that together.
02:11 And in as much as I've called this an aioli, it should have some garlic in there.
02:20 And so I've got a couple of cloves of garlic that I've blanched.
02:23 What I wanna do is take some of the harshness out of that garlic.
02:30 So just put it into boiling salted water and let it simmer until it's soft.
02:35 Let's say four minutes.
02:37 And then take it out, rinse it, drain it, and off you go.
02:42 For me, this is still a little bit too coarse.
02:45 So just a quick little trick.
02:47 I'm going to add some salt to act as an abrasive.
02:51 And then I'm gonna use the edge of my knife just to make sure that this
02:55 is turned into a really fine, fine puree.
02:58 I don't think anybody wants to get a really big mouthful of garlic.
03:07 And by blanching it, I think we get exactly what we're looking for.
03:16 All right, I'm gonna gather this up.
03:17 I'm gonna put some right in the bowl.
03:20 So this sauce is basically done.
03:27 I'm gonna stir it all together.
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04:08 This is, and just sort of rolling them over on themselves.
04:27 So that they're half as thick.
04:30 I always slice this.
04:31 My admonition to whoever is slicing it for me,
04:34 get it as thin as you can without it falling apart.
04:38 That's sort of my goal.
04:39 And certainly any discolored fat or skin, trim off a head.
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04:57 With Asian pear, if you're not familiar with Asian pear,
05:10 that's what it looks like right here.
05:13 I'm gonna stuff it with carrot julienne and daikon radish.
05:17 And then finally I've got some radish sprouts, daikon radish sprouts.
05:21 So I'll just take these things and lay them on.
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05:28 It's half a dozen pieces of each, something like that.
05:32 The fruit is a really nice addition because what it
05:36 gives you is a little bit of sweetness and juiciness.
05:39 And then finally, a little bit of these daikon sprouts.
05:44 And lay them on so that they kind of stick out the top.
05:49 That's kind of what I want.
05:51 All right, and then take the prosciutto and
05:56 wrap it up and over all of those items.
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06:06 I'll set that aside for another use.
06:09 I'll take this and just trim the bottom flat.
06:13 And I have sort of a little flower pot, if you will, a prosciutto flower pot.
06:20 I'm gonna do it a couple of times so you get a chance to see it.
06:23 Now, as
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06:33 All right.
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07:31 It comes with its own little portion of sauce.
07:48 If you like the idea, sometimes what I will do is just take some of these
07:54 vegetables and cut them into very, very fine dice.