“Melange” of Russet Apples, Prosciutto & Parmigiano Reggiano
ingredients
1 Russet apple
8-10 thin slices of la quercia rossa or green label prosciutto
2 tbsp pine nuts (toasted)
2 tbsp extra virgin olive oil
1 nice size piece Parmigiano Reggiano
handful of baby watercress or arugula for garnish
cracked black pepper
directions
- Toast the pine nuts, either in a pan over medium-high heat or in an oven at 425 degrees for 8-10 minutes
- Cut the apple into halves & slice each half into thin slices
- Using a vegetable peeler, shave 6 thin pieces of parmigiano
- Arrange ingredients on a plate
- Season with cracked black pepper
- Drizzle with extra virgin olive oil
review this recipe
Read Reviews
not yet reviewed!
