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


  1. Finely chop olives and peperoncinis in food processor or by hand. Combine with a little olive oil.
  2. Dry fresh sage leaves then quick fry for a few seconds in hot olive oil. Drain on towel.
  3. Spread olive mixture and basil leaves over prosciutto slices spread on platter.

This recipe was featured on Season 14 - Episode 1410.

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