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Ingredients
- 2 Persimmons sliced into 10 pieces
- 10 Prosciutto thinly sliced
- 1 Plum tomato
- 10 g Frisee leaves
- 2 tbsp Argan oil extra virgin
Ingredients
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Instructions
- Wrap the prosciutto ham slices around the sliced persimmons. Sprinkle with Argan oil to taste.
- Create a bed of Frisee leaves on a plate and sprinkle with Argan to taste.
- Cut the top part of the tomato and place parsley in the opening.
- Place the garnished tomato in the center of the plate on top of the Frisee.
- Arrange the prosciutto wrapped Persimmons pieces on the Frisee leaves.
Recipe Notes
Executive chef in leading hotels such as: Osaka Grand Hotel and Tokyo Hilton Hotel in Japan; Queen Elizabeth Hotel in Montreal, Canada; Algonquin Hotel, Omni Hotel and Essex Hotel in the USA.
Books by Chef Kato: NY Brunch – Japan Economic Newspaper 2007 American French Recipes – New York, Seikatsu Press 2013