Tag Archives: prosciutto

peas

The Dish: Peas and Prosciutto

One of the tastiest things to come out of the garden in spring are English peas. Now, sadly in Arizona peas are hard to come by fresh from the farm. Thankfully frozen peas are picked at the peak of ripeness and available year round even here in ever warm Arizona.

Prosciutto adds a wonderful saltiness to balance the sweetness of the peas.

Fresh peas can occasionally be found in Trader Joe’s or AJ’s and need to be cooked before using in this dish.

As always, you can find the link for this recipe and many more seasonal delights on my Pinterest page, Scottsdale Living: The Dish.

Peas and Prosciutto

2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
1 (1-pound) bag frozen peas, thawed
4 ounces (1/8-inch-thick slices) prosciutto, diced
1/4 cup chopped fresh Italian parsley leaves

Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

Pizza Parlor

The Parlor Turns An Old Beauty Salon Into A Pizza Paradise

There are no hair dryers, manicure stands or various grooming products to be found at The Parlor, a new gourmet pizzeria in Phoenix, but the ghost of them remains.

The Parlor now occupies the long-time site of the Salon de Venus on 20th Street and Camelback Road. The co-owner of The Parlor, Nello’s Pizza scion Aric Mei, salvaged as much as he could from the old beauty salon for use in his new eatery. Using the wood from the original roof, Mei created a new bar, tables, wall treatments, a host stand and the front doors. From the steel of the salon’s old sprinkler system, Mei constructed a wine storage, fireplace, door handles, bar pendants, bench supports and various other items.

Mei took his recycling efforts one step further. When he found out that a restaurant across the street was being razed, he purchased the contents of the building and outfitted The Parlor with its booths, bar, kitchen equipment, faucets, sinks, flush valves, shelving and speakers.

His efforts at sustainability didn’t end there. Committed to utilizing solar technology on the restaurant, The Parlor installed a thermal solar system that supplies the building’s hot water. Mei says he has the plans and The Parlor has the dedicated space to eventually have a 10-kilowatt array of solar panels on the roof.

The resulting look is simple and streamlined without being oh-so-trendy. Hipsters, power lunchers, couples and families all have a place at The Parlor.

But enough of that; what about the food? In a word — great.

The Parlor combines simple and gourmet ingredients to create seemingly simple dishes that boast complex tastes. We started our evening at The Parlor with its meat and cheese selection appetizer. The meats are primarily ham, prosciutto and salami, paired with an array of hard and soft cheeses and served with grilled rosemary flatbread.

For the next course, we dove into the salad selections. The table settled on the Parlor Insalata with mixed greens, feta cheese, olives, cucumbers, tomatoes, crispy chickpeas, pepperoni and oregano dressing.

The Parlor also serves sandwiches and burgers, and like the décor, they are deceptively simple. For example, The Parlor’s version of a club sandwich features duck breast, apple wood smoked bacon and a red wine tomato jam. The Parlor also offers a limited but imaginative selection of pasta dishes. The pappardelle Bolognese has a hearty meat sauce and tender but firm noodles that had everyone raving.

But of course, the stars of The Parlor are the pizzas, which range from the exotic (wild mushrooms with goat cheese and truffle oil) to the familiar (pepperoni). The crusts are light and crunchy — the perfect foundation for the rest of the pie. We chose the salsiccia pizza, which is topped with a special Parlor sausage, grilled radicchio, sage and saba, a type of vinegar. The combination of ingredients was delightful and quickly won over my dining companions. We also ordered the pepperoni pizza just to see how they executed the pie.After all, as any chef will tell you, it’s the simple dishes that are the easiest to ruin. The Parlor hit it dead on. You can also create your own pizza from a list of toppings. I put together goat cheese, rock shrimp and prosciutto for my pizza. My companions opted not to try my creation, which was fine with me because I loved it and got to eat it all by myself.

If you have room for dessert, make sure you pick The Parlor’s chocolate cake with Italian cherries, vanilla cream and chocolate sauce. Hey, if you ate a whole pizza, you might as well grab dessert.

    If You Go:
    The Parlor
    1916 E. Camelback Road, Phoenix
    (602) 248-2480