1/8 pound slice prosciutto di parma
1 cup pitted green olives
6 ea peperoncinis
Filippo Berio extra-virgin olive oil
Finely chop olives and peperoncinis in food processor or by hand. Combine with a little olive oil.
Dry fresh sage leaves then quick fry for a few seconds in hot olive oil. Drain on towel.
Spread olive mixture and basil leaves over prosciutto slices spread on platter.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"