Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions

Pork tenderloin makes the perfect dinner centerpiece when stuffed with pears and Gruyere and wrapped in crispy prosciutto. 

An overhead shot of delicious Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions.

Today’s post comes with allll the mixed emotions. There are happy memories, there are sad moments, all of which I will get more into in a moment but, for now, let’s just look at this Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions as a nostalgic meal best shared with those you love. Because life is all too fleeting, and you need to grasp those moments when you have them.

If you read my Travel Diaries: Tuscany post, you already know that this past April the hubs and I went with both of our parents and my aunt to visit our dear friends Sergio and Stefano at their beautiful Tuscan villa. My aunt and I had been there before, but our parents had yet to experience their over-the-top hospitality and beautiful grounds.

One of the biggest regrets I had on that first trip with my aunt was that we spent every day out and about exploring, and never had the chance to stay at the Villa for a day and take a cooking class, which Sergio and Stefano specialized in. I knew that when we went back to visit this was going to be a MUST. Who doesn’t want to learn what goes into true Italian cooking?

This Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions is the perfect centerpiece to a meal with good friends and loved ones.

So we spent one day on our last trip in the kitchen, learning all about how to make the fluffiest homemade gnocchi, the beefiest Bolognese and the richest tiramisu. I seriously don’t know how we did it all in the course of half of a day. But Sergio and Stefano had it down to a science, and boy did they make it all look so easy. They’d been teaching classes together for years, even traveling to the U.S. to do so, and it was oh-so-apparent in the way they took us through all of the recipes like a well-oiled machine.

We got some sad news a couple of weeks ago. Unfortunately, Sergio had lost a long struggle he had been fighting over some health issues the last couple of years. As would be expected, we were all deeply saddened by the news. At the same time, I feel so grateful that we were able to make the trip and spend so much time with him when we did. Sergio was such a gem: humble, kind, selfless and one of the friendliest people you’ll ever meet. He and Stefano had taken our crew by the hand during our trip, being the most selfless hosts while also escorting us on all of our excursions, serving as our own personal tour guides. They truly made us feel like family.

The hubby and I with our gracious hosts, Sergio and Stefano, at Villa Fabbroni in April of 2017.

Sergio was a true master in the kitchen, shown here making the stuffed pork tenderloin that inspired this very recipe!

Juicy slices of Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions.

As I often do when struggling with difficult emotions, I decided the best way to both express my sympathy and honor Sergio’s memory would be through cooking. This Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions is my own personal take on one of the (many) recipes we learned to make during their cooking class and, I have to say, I think Sergio would be proud.

It’s actually a lot more simple than it looks (or sounds,) yet is an elegant dish to serve a dinner table full of guests you care about. The version we made at the villa was filled with apples and Parmigiano, but for this version I decided to sub in one of my favorite combos: fresh pears and gruyere.

The pork tenderloin is already beautifully decadent with the filling, but becomes even more so with the light jacket of prosciutto that’s wrapped around it just before cooking.

Slices of fresh prosciutto are wrapped around this Pear and Gruyere Stuffed Pork Tenderloin before cooking.

It’s cooked completely on the stove top, but with very little hands-on work. A quick flip of the tenderloin about halfway through cooking is all you’ll need. We leave the oven open for roasting the cippolini onions, which are the perfect contrast to the Stuffed Pork Tenderloin with their sweet yet tangy glaze.

Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions is the perfect main event for any family dinner.

So here’s to all those we’ve loved and lost too soon, and all of the recipes we have to share the memories. Cheers to you Sergio, che tu possa riposare in pace.

Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Pork tenderloin makes the perfect dinner centerpiece when stuffed with pears and Gruyere and wrapped in crispy prosciutto.

Course: Main Course
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
For the pork tenderloin:
  • 1 1/2 pounds boneless pork tenderloin (or sirloin,) sliced in half and opened like a book
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pear, peeled and sliced
  • 3 1/2 ounces shaved Gruyere
  • 1 tablespoon butter
  • 1/2 cup sherry
  • 2 cups chicken broth
For the cippolini onions:
  • 14 ounces peeled cippolini onions
  • 3 tablespoons butter
  • 4 tablespoons sugar
  • 1/4 cup white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Instructions
  1. Begin by pounding the pork tenderloin to a ½-inch thickness. Sprinkle with salt and pepper, then layer on the pear and Gruyere.

  2. Lay out the slices of prosciutto on a piece of plastic wrap so that they mimic the shape that the tenderloin has taken. For mine, I made two columns of three slices of prosciutto each, right up next to each other. Place the pork on top of the prosciutto.

  3. Using the plastic wrap to hold everything together, first roll up one side of the tenderloin, then the other, having the two ends of the pork meet at the top, with the prosciutto extending over that seam just a bit. 

  4. Using a piece of butcher’s twine, make loops down the length of the tenderloin to hold everything together. I just kind of made up my method, but use whatever works best for you while losing as little of the filling as possible.

  5. Preheat the oven to 350 degrees Fahrenheit for the onions.

  6. Place a large, deep saute pan or Dutch oven on the stove over medium-high heat and melt the butter in it. Once the butter is melted and the pan is nice and hot, add the pork and brown it on all sides (about 2 minutes each side.)

  7. Once the pork is browned, pour in the sherry and let the alcohol evaporate off a bit, about 3 minutes. Add the chicken broth.

  8. Cover the pot or pan and cook for about 15 minutes. 

  9. While the meat is cooking, prep the onions. In an 8-by-8-inch baking dish, spread out the onions in a thin layer. Cut the butter into tablespoons and drop the tablespoons evenly over the onions, followed by the sugar, white vinegar, salt and pepper. Place in the preheated 350 degree oven and cook for 30-40 minutes, or until the onions are golden brown and can be pierced easily with a fork.

  10. After 15 minutes, remove the lid and pour off the liquid until only about ½ cup remains. Flip the pork over and replace the lid. Cook the pork for another 15 minutes, or until cooked through.

  11. Transfer the pork to a serving dish and surround it with the cooked cippolini onions. Garnish with whatever fresh herbs you may have on hand!

Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions | CaliGirlCooking.com

Watermelon Caprese Salad with Prosciutto

This fun take on the classic caprese salad is full of refreshing watermelon and bites of salty prosciutto. The perfect dish for warm weather entertaining! 

A big bowl of refreshing Watermelon Caprese Salad with Prosciutto. The perfect summer salad!

The most refreshing salad EVER! Seriously, if you’re in need of some hydration in your life (and I know at least all us Californians do after this heat wave we’ve been having) then this Watermelon Caprese Salad with Prosciutto is going to be your saving grace right now.

Let me tell you, we are soooo lucky that our landlord was kind enough to install A/C for us about a year ago because, judging by all my CA friends’ social media posts, every store that sells fans is completely sold out and people are sweltering in the near 100-degree heat. This does not sound like one ounce of fun to me (especially being pregnant,) so this is my open invitation to all of my overheating friends to come over and enjoy some Watermelon Caprese Salad with Prosciutto in our comfortably 75-degree little duplex!

But seriously, even if you’re not close enough to come over, you’ve GOT to get some of this salad in your life stat. Don’t get me wrong, I love a delicious classic caprese salad with that creamy mozzarella and alllll the fresh tomatoes and basil, but sometimes I just want to mix it up and swapping in the watermelon for the tomatoes is just the perfect little change (but not too much of a change) to really wow people the first time you serve it up.

A close-up shot of delicious Watermelon Caprese Salad with Prosciutto. The perfect no-cook salad for summer!

And the prosciutto…Oh, the prosciutto! Okay, it’s no secret that I love the stuff, and it has that perfect saltiness (and extra protein) to really give this dish the ultimate flavor trifecta AND pass as a complete meal. I gave the prosciutto a quick spin in a saute pan to heat it up and therefore make it “pregnancy-safe,” but if you’re not expecting you can just throw it in as-is, straight from the package. Or, if you’re a vegetarian, simply omit the prosciutto and you’ll still be more than pleased with the taste. Pinky promise.

So how long will it be until you can get this Watermelon Caprese Salad with Prosciutto whipped up and ready to serve on your kitchen table? Approximately 10 minutes. No joke. There’s no cooking involved, so the most time-consuming thing about this recipe might just be chopping up the watermelon into bite-size chunks.

A single serving of Watermelon Caprese Salad with Crispy Prosciutto from CaliGirlCooking.com.

And, if you haven’t refrigerated your uncut watermelon ahead of time, you may want to give the salad a little bit of time to chill out before serving. It’s totally worth it for how much more refreshing it will make it!

I don’t know about you, but all this talking about my new favorite “salad” is making me want to whip up another batch this weekend. We’re hanging out in town again, and planning on fully enjoying the summer weather with some beach time and maybe a barbecue or two.

What are your plans for the first “official” weekend of summer?!? Making some Watermelon Caprese Salad with Prosciutto, I hope?

A bowl of this refreshing Watermelon Caprese Salad with Prosciutto is the perfect light meal for summer!

Watermelon Caprese Salad with Prosciutto
Prep Time
10 mins
Total Time
10 mins
 

This fun take on the classic caprese salad is full of refreshing watermelon and bites of salty prosciutto. The perfect dish for warm weather entertaining!

Course: Appetizer, Main Course, Salad, Snack
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 1 mini seedless watermelon, cubed
  • 12 ounces ciliegine (mini mozzarella balls)
  • 3/4 cup chopped fresh basil
  • 5 ounces prosciutto, chopped
  • 1/3 cup olive oil
  • Salt and pepper, to taste
  • Drizzle of balsamic glaze
Instructions
  1. Add all ingredients except the balsamic glaze to a large bowl and toss to combine. 

  2. If watermelon was not pre-chilled before cutting, place salad in the refrigerator for about 30 minutes. 

  3. Before serving, drizzle on balsamic glaze and garnish with whole basil leaves, if desired.

Watermelon Caprese Salad with Prosciutto | CaliGirlCooking.com

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto

A comforting, homemade pasta dish – fresh pasta is laced with matcha and tossed with a lemony creme fraiche, finished with crispy prosciutto and arugula.

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

What a fun week I have in store for all of you! Today I’m excited to share this recipe for Homemade Matcha Pasta with Tangy Crème Fraiche and Crispy Prosciutto that I created in partnership with JORD Wood Watches, and on Wednesday I have all of the details from the fun Spring Fling Brunch I hosted with some of my favorite Santa Barbara lady entrepreneurs. It’s going to be a great one!

Now that we’ve officially stepped into the month of March, it seems that there’s much anticipation of change in the air. The pressure of our New Year’s resolutions has died down a bit, if only for the fact that  “real life” has picked up again after the post-holiday coma we all fall into. I’ve personally felt a new sense of urgency, that I should always be doing more, more, more and that there is so much I should be doing that I should rarely be having any down time.

It’s a dangerous cycle we all fall into, and I try to stay conscious of not going too far down that rabbit hole. I strongly champion balanced living, after all, and how can I do so authentically if I myself am not taking the time to practice it?

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

Which is why I was so excited when JORD Wood Watches approached me to create a recipe having to do with time and how we should spend it during this turning of the seasons. As adventurous as I am in the kitchen, there are certain projects I’m hesitant to dive into, simply because I have never done them before, have a slight fear of the “unknown,” and just plain not thinking I have the time. Making homemade pasta has been at the back of my mind for quite a while, but I kept pushing it back because I thought it was complicated, required too much equipment, etc. After only a nanosecond of thought, I knew that this partnership with JORD was the perfect opportunity to set aside an afternoon in the kitchen and take the time to master this favorite carb of mine. I’m happy to say that my Homemade Matcha Pasta with Tangy Crème Fraiche was a HUGE success, and I have now made it three times in one week because it is just so good!

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

But before I get to the recipe, I want to talk a little bit about my JORD Frankie 35 Series women’s watch. Let’s just say that as soon as I saw the entire line of JORD Wood Watches, I knew this was a company I wanted to work with. All of their products are gorgeous, and the watches can go from casual to elegant, which means I can wear my watch both in the kitchen and out to a fancy dinner with my man. I love the wooden texture and the contrasting colors on the watch faces. I opted for the navy watch face with the zebrawood band, and I love that it goes with most of my wardrobe since I very much tend to lean towards all neutral colors. Even when I’m working in the kitchen all day and most likely wearing yoga pants, I can throw on my Frankie 35 and feel instantly put together.

Wearing my JORD Wood Watch in the kitchen is also a great reminder for me to be mindful and take my time when exploring new recipes and techniques. As a chef, photographer, social media manager and consultant, it’s all too easy for me to rush through my “”To Do” list for the day and, before I know it, it’s dark outside and time to wind down. I continually have to tell myself to take a second (or minute) or two to really enjoy the process and remember why I started my own business in the first place. Every time I look at this unique watch, it reminds me what I’m here to do – share my joy of food with all of you!

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

As I mentioned, this Homemade Matcha Pasta with Tangy Crème Fraiche and Crispy Prosciutto ended up being the perfect dish for my first foray into the pasta-making world.  As soon as I finished my first test of the recipe, I texted my husband and said “If you have time, stop by for lunch. I just made homemade pasta and it’s the best thing I’ve made in a long time!” Really, nothing compares to fresh, homemade pasta. Nothing.

In order to make this “matcha” pasta, I simply whisked some culinary grade matcha powder into the flour before kneading the dough. It didn’t turn out quite as vibrantly green as I had hoped, but trust me, the flavor is allll there.

After the dough was made, I divided it into two pieces and used a rolling pin to make each piece of dough thin enough to pass through my Kitchen-Aid pasta roller attachment. You could also use a manual pasta roller, or even just a very long wooden rolling pin to get your pasta down to the proper thickness.

Once the pasta was rolled out thin enough to make fettucine, I cut each piece in half (I don’t know about you, but I hate SUPER long noodles) and then rolled each piece up like those good ol’ fruit rollups you had as a kid. This way, you can slice the dough evenly and the fettucine will turn out much straighter than if you were to just free-cut all the way down the length.

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

The next step is to unroll the individual fettucine and let them dry slightly before cooking (about 5 minutes is all you need, although you could let them dry for longer.) You don’t need a fancy pasta dryer to do this, I simply laid mine out along my marble slab.

Even though I went on and on about never wanting to make homemade pasta because I thought it would take too long, I’m very happy to report that my assumptions were wrong and I was able to get this entire dish made in less than an hour. The pasta rolling and cutting take the longest, but once those steps are complete, the rest of the components that make up Homemade Matcha Pasta with Tangy Crème Fraiche and Crispy Prosciutto come together in a flash.

I crisped up some prosciutto in a large pan with olive oil, and whisked some lemon juice, olive oil and heavy whipping cream into my crème fraiche to make the sauce. Once added to boiling water, the pasta was done in seconds, and I added it to the pan with the prosciutto along with some minced garlic. The whipped crème fraiche and a couple of hefty handfuls of arugula were the finishing touches to this amazing, intricately-flavored dish.

Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto | A partnership with JORD Wood Watches on CaliGirlCooking.com

To me, making this Homemade Matcha Pasta with Tangy Crème Fraiche and Crispy Prosciutto was the perfect foray into my new world of homemade pasta-making, a fulfilling project that helped me remember why I love my job in the first place – because I can spend as much time in the kitchen as I want!

And now for even better news – you can become part of the wood watch family too! That’s right, I’ve teamed up with JORD to offer one lucky person $100 to use towards any product on the JORD Wood Watches website. But wait, there’s more! Anyone who enters will receive a $25 gift code to use on the site once the contest ends on March 12. So hurry up and enter now!

Click here to enter (and keep scrolling for the delicious pasta recipe!)


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5 from 1 vote
Homemade Matcha Pasta with Tangy Creme Fraiche and Crispy Prosciutto
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 

A comforting, homemade pasta dish - fresh pasta is laced with matcha and tossed with a lemony creme fraiche, finished with crispy prosciutto and arugula.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons culinary grade matcha powder
  • 2 eggs
  • 2 tablespoons olive oil, divided
  • 2 ounces prosciutto, chopped
  • 1/3 cup creme fraiche
  • 1 tablespoon plus 1 teaspoon heavy whipping cream
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 2 cups arugula
Instructions
  1. In a small mixing bowl, whisk together the flour and matcha powder. Pour onto a clean, dry surface and create a small well in the middle. Crack the eggs directly into the well, then whisk gently with a fork, slowly bringing in some flour from the sides. Once eggs are mostly incorporated, begin kneading the dough with your hands. Keep kneading and pressing with the palm of your hand until everything has come together. There will be some extra flour that doesn’t make it into the dough, but that’s okay. About halfway through your kneading, wipe off your workspace so there is no additional flour. The dough will be a bit tough, but that’s how it’s supposed to be!

  2. Cut the dough in half and roll out with a rolling pin until it’s thin enough to pass through the widest setting on your roller. Pass the dough through at this setting a few times, folding in half a couple of times if there are any holes. Once your dough passes easily through the widest setting, go up to the next thinnest setting and pass through a few times again. Continue this process until both of your pieces of dough have gone through setting 4, which is the recommended thickness for fettucine on the KitchenAid pasta roller. 

  3. Once again cut each sheet of dough in half so that you’re not working with super-long pieces of dough. Take each new sheet and roll it up like you would a fruit roll-up or tortilla. Slice each roll in ¼ to ½ inch pieces (the width of fettucine) and then unroll and spread out on a clean, dry surface to dry. 

  4. While your pasta is drying, prepare the sauce and toppings. In a large saute pan (one that will be big enough to hold all of the pasta and the toppings), warm one tablespoon of olive oil over medium-high heat. Add the chopped prosciutto and cook until crispy. Turn off heat. In a small mixing bowl, combine crème fraiche, the other tablespoon of olive oil, lemon juice, heavy cream, salt and pepper using a whisk. Set aside. 

  5. Bring a large saucepan of salted water to a boil. Once boiling, slide in the dried pasta and immediately start stirring with a wooden spoon (this will help prevent it from sticking together.) Bring water back to a boil. The pasta will be done cooking 5-10 seconds after the water starts boiling again. Keep an eye on it, it cooks quickly! Drain pasta and add to pan with crispy prosciutto. 

  6. Add minced garlic to the pan with the pasta, and then add the whipped crème fraiche sauce. Stir to combine. Add a tablespoon of butter to thicken things up a bit. 

  7. Stir arugula into pasta right before serving. Enjoy!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey

We need a little pizza to get us through this Monday.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

And not just any pizza, but this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey because it’s the bomb and there’s nothing else to it.

But first, how was everyone’s weekend? It seemed to be a weekend where everyone was celebrating something, whether it was the amazing men that raised us or dear friends that were tying the knot. We had our first wedding of the year in beautiful Santa Ynez, and escaped yesterday morning just before the valley heat crept into the 100’s. The weather for the wedding was perfect, though, as we ate, drank and celebrated late into the evening at the Bride’s mother’s ranch. Unfortunately, our commitment to the wedding meant we couldn’t be with our Dads for Father’s Day, but we certainly still made sure to give them a call and let them know how much we love and appreciate them 😉

It was a great little mini-vacay and left us feeling rejuvenated and refreshed. We haven’t been on a little “getaway” for quite some time, and this weekend reminded us how important it is to do so, especially in these crazy months leading up to the wedding. It’s important to remember that balanced living encompasses so much more than balanced eating!

As quickly as that wedding came and went, we head to San Luis Obispo on Friday for our second wedding of the year. This means our week will be short and busy, and we’ll need recipes like this Fresh Fig, Prosciutto and Burrata Pizza to get us through and keep us sane (and not eating out every night of the week.) It’s quick and easy, and soooo delicious.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Let’s get real for a second: Does anyone else anxiously await the few months of fresh fig season? Ever since I moved to Napa (and realized that fresh fig season exists, because it certainly doesn’t in Hawaii, where I was living before Napa) I have been in LOVE with fresh figs. Stirred into honey and Greek yogurt, sliced and added to an arugula salad, eaten plain, added to pizza – I’ll take them any way I can get them!

So you can imagine my sheer joy when I was at the Farmer’s Market last weekend and a few of the stalls had their first fresh figs of the season. I’ve basically been waiting since last year’s fig season to make this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey because, unless you want to try your hand at using dried figs (which are not my favorite, but to each his own), you really DO have to wait for this time of year to make this recipe as freakin’ delicious as it should be.

But enough of me going on about the figs, I’m sure that by now you’re anxious to hear about this pizza. Now, you know I’m a huuuuge fan of making things from scratch whenever possible, and Jim Lahey’s pizza dough recipe has been my go-to (see my recipe for Pastrami Pizza) whenever I have time to whip something up. BUT, sometimes you just won’t be able to get your act together to make a from-scratch crust that needs a huge amount of time to rise, in which case I’m all about picking up some pre-made dough from Trader Joe’s or Whole Foods. Just try to get dough that has the least amount of ingredients to minimize additives, preservatives, etc.

 

On to the toppings! Guys, the toppings. They’re my favorite part. I don’t think it’s a secret that I have a weak spot for fresh charcuterie and delicious cheese, and if you throw any sort of truffle in there I’m a goner. Since figs are a natural addition to any cheese or charcuterie platter, I decided to combine all of these favorite things and throw them on top of a pizza crust (because Lord knows we always need some carbs when consuming meats and cheeses.)

So, we take our pizza dough and slather it with a simple combination of olive oil and fresh garlic. This is the ONLY sauce we use. Don’t get me wrong, I love a good tomato sauce, but when using such amazing ingredients as prosciutto, burrata, and fresh figs, there is no way we’re going to add tomato sauce to compete with all of the other deliciousness.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Once we have our olive oil and garlic base, we add the burrata. This can get a little messy, but have no fear, it will all work out in the end. We then layer on the sliced fresh figs and prosciutto. Pop it into the oven, and wait just 10-15 minutes for that crust to get all nice and golden and the burrata to get even oozier than it was when you started. When we take the pizza out of the oven, we immediately drizzle it with a combination of honey and truffle oil (you could also use truffle honey, if you can find it) and sprinkle on a few chopped fresh chives for color (or not, up to you, but I’m an aesthetics girl.)

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

And of course we eat our Fresh Fig, Prosciutto and Burrata Pizza as soon as it is cool enough to not scorch the tops of our mouths. Because that’s how we do pizza, right?

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
A quick and delicious weeknight pizza recipe featuring fresh figs, creamy burrata and savory prosciutto, topped off with a drizzle of truffle honey.
Ingredients
  • 1 package pre-made pizza dough or use Jim Lahey’s recipe if you’re feeling ambitious
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 8 ounces burrata sliced
  • 5 fresh figs sliced
  • 3 ounces prosciutto sliced
  • Salt & pepper
  • 2 tablespoons honey
  • 1 ½ teaspoons truffle oil
  • Garnish with fresh chives optional
Instructions
  1. Preheat oven to 475 degrees Fahrenheit. Roll pizza dough out into a 10- to 12-inch circle on a pizza stone. Brush dough with olive oil and sprinkle on minced garlic.
  2. Add burrata, then figs and prosciutto. Sprinkle lightly with salt and pepper. Place pizza in oven and bake at 475 for 10-15 minutes, or until crust is slightly golden.
  3. While pizza is baking, combine honey and truffle oil in a small bowl. Set aside.
  4. When pizza is ready, remove from oven and drizzle truffle honey over it. Sprinkle with fresh chives (if desired.) Let cool 5-10 minutes and serve.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Who’s coming over for dinner?

Crunchy Pea Salad with Prosciutto

Spring has sprung!

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

How was everyone’s weekend? Were you able to get outside and enjoy some beautiful weather? Or does it still feel like winter wherever you are? Our weather here in Santa Barbara has been strangely overcast the past few days, but I still managed to spend some time playing beach volleyball and getting some Vitamin D amongst everything else I needed to get done this weekend. Let me tell you, just being outside does mega-wonders for the soul, especially after being stuck inside sitting at a desk for most of the week. I need to remember to do it more often!

Now that it is officially spring, I felt compelled to share one of my absolute favorite spring recipes with you. (Yes, I have been keeping this in the archives until this very moment because it is that perfect for this time of year.) Crunchy Pea Salad with Prosciutto is not only the quintessential spring dish, it’s also a perfect side to add to your Easter menu. Speaking of, can you believe Easter is this Sunday already? That sure snuck up quickly! What are everyone’s plans? We’re heading back up to the Bay Area to hang with our families since this is the first Easter I haven’t had to work in THREE years. It will be a quick trip but we’re always excited to get some extra time in with both of our fams. Maybe we’ll bring some Crunchy Pea Salad with Crispy Prosciutto?

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

So, I know there are many, many versions of this salad out there, but this one is (very) loosely based off of a version they served at one of my favorite places to eat in Hawaii when I lived there. That version is (I’m sure) loaded with mayonnaise (why else would it taste so good?), so I took the liberty of lightening my version up a bit. Which just means we can eat as much as we want and not feel guilty! Now that’s my kind of recipe.

My Crunchy Pea Salad with Prosciutto uses mostly Greek yogurt for the “dressing” although we still throw in a teensy bit of mayo just to get that less tart, more savory flavor in there. We add shallots and garlic powder for that extra hit of flavor, and throw in some water chestnuts for some extra crunch. Crispy prosciutto saves the day (of course) and adds the saltiness we need to make this the perfect trifecta of flavors.

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

Have I convinced you to make this yet? If you’re fretting about obtaining the peas, have no fear because frozen is definitely the way to go. Difficulty level = 0. And every other ingredient you KNOW you can find at just-your-average grocery store (water chestnuts will be in a can in the Asian section.) No specialty store trips required!

I think I’ve said enough at this point, so I’m just going to let the photos do the rest of the talking. Let’s make this Monday even more fabulous by adding some Crunchy Pea Salad with Prosciutto to the mix!

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

Crunchy Pea Salad with Prosciutto
A fresh, creamy, crunchy salad with green peas and crispy prosciutto.
Ingredients
  • 1 tablespoon olive oil
  • 1 shallot diced
  • 4 slices of prosciutto diced
  • 1 16- ounce bag frozen peas thawed
  • 1 8- ounce can water chestnuts drained and chopped
  • 1/3 cup nonfat plain Greek yogurt
  • 1 tablespoon mayonnaise
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
Instructions
  1. Heat olive oil in a small sauté pan over medium. Add shallots and sauté until they begin to become fragrant. Add prosciutto. Stir over medium heat until prosciutto begins to crisp. Remove shallots and prosciutto to a small plate covered with a paper towel to drain and cool.
  2. In a medium bowl, combine prosciutto and shallots, peas, water chestnuts, yogurt, mayonnaise, garlic powder and salt. Stir to combine. For best results, let sit in refrigerator for an hour or so to give all of the flavors a chance to meld.
Recipe Notes

Wine Pairing Note: A grassy New Zealand Sauvignon Blanc such as this would be PERFECT with this dish. The crisp herbaceousness will cut through the dressing and bring out the fresh green flavors.

 

Crunchy Pea Salad with Prosciutto | CaliGirl Cooking

Gettin’ up in it.