Good Morning America: #GimmeFive
The Chew co-host and chef Mario Batali teamed up with Good Morning America for a summer menu inspired by First Lady Michelle Obama’s #GimmeFive campaign to promote healthy eating. It all starts at home, and these fabulous recipes are great inspiration because they are simple and delicious.
Good Morning America: Mario Batali Prosciutto with Grilled Figs Recipe Ingredients
You could substitute melon in place of figs for this dish, Batali suggested. Do you think it sounds better with figs or melons? “Figs are so delicious,” Batali said. “In the middle of the summer, they’re one of my most delightful fruits.”
- 18 halved Black Mission Figs
- 4 cups trimmed, washed, dried Arugula
- 2 tbsp Balsamic Vinegar
- 12 oz thin sliced Prosciutto di Parma
- 3 tbsp Extra Virgin Olive Oil
Mario Batali: Good Morning America Prosciutto with Grilled Figs Recipe Directions
- Preheat your grill.
- Place 18 fig halves, cut sides down, directly on the grill. Brown for two or three minutes. Then let cool in a bowl.
- Separate the prosciutto equally among your serving plates.
- Toss arugula and uncooked figs with the grilled figs. Work in olive oil and vinegar, mixing gently by hand.
- Plate fig salad on top of the prosciutto bed on each plate and serve.
Good Morning America: Mario Batali Pancetta-Wrapped Asparagus with Citronette Recipe Ingredients
You can switch up this recipe by using prosciutto or simply thin sliced ham instead of pancetta. “Something as simple as just asparagus and ham becomes illuminated with deliciousness,” Batali said.
- 2 lb Asparagus
- Zest & Juice of 1 Orange
- 1 1/2 tbsp fine chopped Thyme
- 4 oz thin sliced Pancetta
- 2 tsp Dijon Mustard
- 1/4 cup Extra Virgin Olive Oil
- Salt & Pepper
Mario Batali: Good Morning America Pancetta-Wrapped Asparagus with Citronette Recipe Directions
- Trim the bottom stalks from the asparagus. Unroll pancetta and arrange it on a prep surface.
- Place an asparagus spear diagonally across one pancetta slice and roll it up to cover as much of the vegetable as possible (the tip of the stalk will remain exposed).
- Arrange the wrapped asparagus on a baking sheet and repeat the steps until all are wrapped.
- Preheat or prepare your grill.
- Whisk orange juice and zest with mustard. Whisk as you drizzle in olive oil to form the citronette. Add salt and pepper; reserve.
- Cook asparagus on the grill, turning now and then. It is done after about five minutes, when the vegetable is tender and the pancetta crisp.
- Whisk citronette once more before pouring half of it onto a serving platter. Sprinkle half the thyme over this. Then plate the asparagus on top.
- Drizzle the rest of the dressing on top and garnish with the remaining thyme.