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Peppered Peaches with Arugula and Parmesan
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 200 Servings
Ingredients:
- 16 ounces extra virgin olive oil
- 12 pounds fresh peaches
- 4 ounces lemon juice
- 3 pounds arugula
- 2 ½ pounds parmesan cheese
- 1 ounce black peppercorn
- Sea salt to taste
Method:
Cut peaches in half and remove pits. Slice into 1/3-inch slices
and sprinkle with lemon juice to keep them from discoloring. Sprinkle
with coarsely ground black peppercorn and a drizzle of olive oil.
Shave parmesan very thinly. To serve, dress arugala with extra virgin
olive oil and salt to taste. Place on platter, sprinkle with peppered
peaches and top with shaved parmesan and another drizzle of olive
oil.
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