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Chef Bill Bradley's Prosciutto di Parma with Olive Paste & Fried Basil


1/8 pound slice prosciutto di parma

1 cup pitted green olives

6 ea peperoncinis

Filippo Berio extra-virgin olive oil

Basil Leaves


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.


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