I can’t pinpoint exactly when or where I discovered Short Stack Editions, but I do remember putting my life on hold to scroll through all the covers to find my favorite.

Short Stack publishes single ingredient, small-format cookbooks with gorgeous covers that I wish were scented wallpapers in adorable retro-inspired bathrooms. Like the room in Willy Wonka with the snozzberries. Actually, that’s a great idea. Why isn't scented ingredient-themed wallpaper a thing yet? Call me, Short Stack and we can make that happen.

I’ve purchased Short Stack subscriptions and bundles for bridal shower gifts and snuck in a few for myself along the way. Working at a cheese and charcuterie shop, I was spending much of my days slicing and serving prosciutto, and was on the constant search for creative ways to eat and cook with it. Even though, straight into my mouth was always satisfying.

With no disrespect to the author, Sara Jenkins, (or the country of Italy for that matter) Prosciutto di Parma is not the end-all, be-all for me. There is actually amazing cured ham coming from right here in America! From Iowa nonetheless!

La Querica is run by Herb and Kathy Eckhouse and is based out of Norwalk, Iowa. They have spent years studying and perfecting the art of curing their Iowa-raised pigs, embodying the rich Italian tradition they learned while living in Parma. Sustainability is at the forefront of their business, and it comes through in the end product. They are the sweetest people and are showing the country (and the world!) that America doesn’t need to rely on foreign prosciutto!

I may be a bit biased because I’ve spent the past few years eating exclusively La Querica ham, but I also helped Aperitivo win a contest hosted by La Quercia. If you need a good laugh, check out my acting skills in these ham-themed videos.

Now, back to the book. This Short Stack edition has some great prosciutto-focused recipes from chef and restaurateur Sara Jenkins, including Salmon with Proscuitto-Cider Broth and Cheesy Prosciutto Bread. From this book, I decided to make two recipes!! Hop over here to read Spinach Salad with Prosciutto Vinaigrette & Egg Mimosa!

The first recipe I landed on was Prosciutto-Wrapped Persimmons. Not only are these “fruit of the Gods” wrapped in salty and fatty prosciutto, they get battered and deep fried in extra virgin olive oil. Omg.

Sounds great in theory, but doubtful I would be able to find persimmons in May, in Michigan. So I opted for the most similar and available fruit I could think of, nectarines. Not overly sweet, nectarines would be sturdy enough to hold up during the wrapping and frying process.

The recipe calls for 3 cups of EVOO for the frying. As to not use that much oil, (I’m not made of money, yo.) I did my frying in a small sauce pot. I could only fry one or two wrapped nectarines at a time, but I got away with using about a cup of EVOO and splash of canola oil. Sara mentions using leftover olive oil from her family’s olive harvest, providing the opportunity to fry in such a luxurious oil. So unless you are reading this from an olive farm after harvest season in Italy, use whatever oil you got.

Even with subbing the persimmons, these were perfect little bites. The light and airy batter makes for a craggley and crispy crust, encasing the slightly sweet fruit and the unctuous prosciutto. They would make a great appetizer, or a legit accompaniment to a cheese plate. The real question is if I can consider it a serving of fruit if it is wrapped in prosciutto, battered and deep fried? 

Prosciutto-Wrapped Nectarines  

Makes 12

• 1 cup AP flour
• 1 ½ cups club soda or sparkling water
• 1.5 cups oil (or enough to barely cover the fruit in the pot)
• 2 nectarines
• 12 slices prosciutto

Slowly whisk the flour and club soda together in a large bowl. Let sit 30 minutes. After 30 minutes, check the consistency of the batter. It should be a bit thinner than Elmer's glue. Add more flour or club soda if needed.

Heat the oil to roughly 360° in a heavy-bottom pot. Slice and pit the nectarines and cut each one into 6 wedges. Wrap each wedge with a slice of prosciutto. If the prosciutto slice seems to large, trim and treat yourself to a snack. Dip the wrapped nectarine into the batter, letting the excess drip off. Gently lay into the hot oil and fry two minutes on each side, or until golden, brown and delicious.

Use tongs to remove from oil and drain on a plate lined with a paper towel. Repeat with the remaining fruit. Keep in a warm oven on a baking sheet with a cooling rack set inside until you are ready to eat.

Serve and enjoy!

Recipe adapted from Sara Jenkins's Short Stack Edition Vol. 14 Prosciutto di Parma : Prosciutto-Wrapped Persimmons