Friday, 4 December 2009

Prosciutto Cotto & Pesto

I made a very nice pesto with some aged pecorino the other day. I cannot believe how tasty pesto and top quality ham is together. Prosciutto has to be cotto.

prosciutto cotto (or Jambon de Paris)
pesto
  1. smear pesto on slice of prosciutto
  2. roll up, slice into one inch rounds, skewer with toothpicks
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