Ingredients
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1/8 pound
slice prosciutto di parma
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1 cup
pitted green olives
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6
ea peperoncinis
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Filippo Berio extra-virgin olive oil
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Basil Leaves
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INGREDIENTS
Directions
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Finely chop olives and peperoncinis in food processor or by hand. Combine with a little olive oil.
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Dry fresh sage leaves then quick fry for a few seconds in hot olive oil. Drain on towel.
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Spread olive mixture and basil leaves over prosciutto slices spread on platter.
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