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Zucchini with Pine Nuts and Ham-Wrapped Pears

A delightful dish with baked zucchini slices, roasted pine nuts, marinated arugula, and pears wrapped in ham, garnished with pomegranate seeds and balsamic cream.

MEDIUM 1h 5m
Elapsed Mise en Place

Time

00:00:00

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Prep List
  • 3 pieces Zucchini (Cut into 2-3 mm slices)
  • 1 pieces Pomegranate (Halved and seeds removed)
  • 60 g Hard cheese, grated
  • 36 ml Balsamic cream
  • 30 g Pine nuts
  • 0.75 pieces Lemon, zested and quartered (Washed, peel grated, then quartered)
  • 150 g Arugula (Rucola)
  • 160 g Ham slices (For wrapping the pear slices)
  • 3 pieces Pear (Cored and cut into eighths)
  • 12 tablespoons Oil (For baking and sautéing)
  • 0 to taste Salt (For seasoning)
  • 0 to taste Pepper (For seasoning)
  • 1 pinch Sugar (For dressing)
Ticket Rail
#1 T-0m
Next

Preheat the oven to 220°C (200°C fan). Cut the ends off the zucchini and slice into 2-3 mm thin slices. Lay the zucchini slices on a baking tray lined with baking paper. (Use 1 tbsp of oil for 2 servings, scale accordingly.)

Duration: 10m

#2 T-10m

Drizzle the zucchini slices with oil, season with salt and pepper, and bake for about 10-15 minutes until soft and beginning to brown.

Duration: 15m

#3 T-25m

Cut the pear into eighths and core it. Halve the pomegranate and remove the seeds by tapping the halves over a bowl with a spoon. Wash the lemon, zest the peel, then quarter it.

Duration: 10m

#4 T-35m

Halve the ham slices lengthwise. Wrap each pear slice with a halved ham slice lengthwise.

Duration: 5m

#5 T-40m

In a large dry pan, roast the pine nuts for 2-3 minutes until fragrant, stirring frequently to prevent burning. (Be attentive as pine nuts burn easily.)

Duration: 3m

#6 T-43m

In a large bowl, mix 2 tablespoons of oil, juice from 1-2 lemon wedges, salt, pepper and a pinch of sugar to make a dressing. Marinate the arugula in this dressing shortly before serving. (Adjust oil and lemon quantities according to servings.)

Duration: 5m

#7 T-48m

Heat 1 tablespoon of oil in a pan over medium heat. In batches, cook the ham-wrapped pear slices for 3-4 minutes, turning gently until the ham is crispy.

Duration: 10m

#8 T-58m

Arrange the baked zucchini slices in a circle on serving plates. Drizzle some dressing and balsamic cream over them. Sprinkle grated hard cheese, pine nuts, and lemon zest on top. Place marinated arugula in the center of the plate, arrange the ham-wrapped pear slices on top, and garnish with pomegranate seeds. (Serve immediately.)

Duration: 7m

Done When

Recipe completed as described