Parma Prosciutto with Pecorino Toscano in Lemon Oil

Parma Prosciutto with Pecorino Toscano in Lemon Oil
INGREDIENTS:
  • Frozen fava shelled
  • Walnuts
  • olive oil
  • Salt and pepper
  • Radishes, thinly sliced
  • Chopped fresh chives
  • Chopped fresh sage
  • Thinly sliced Prosciutto di Parma
  • Extra-virgin olive oil Lemon
  • Pecorino Toscano cheese
PREPARATION:

1. In a saucepan, over medium heat, cook fava or baby lima beans in salted water until tender, about 5 minutes. Drain beans; rinse under cold water and, if using favas, slip off outer skins; place in a bowl.

2. In a food processor container, combine walnuts and the oil; pulse until nuts are coarsely chopped. Add salt and pepper to taste.

3. To the beans, add radishes, chives, sage, salt and pepper to taste, and walnut mixture.

4. Divide the Prosciutto di Parma among four plates. Serve with Fava-Radish Salad; drizzle olive oil and squeeze lemon juice over salad. Serve with pecorino Toscano Aged.

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