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Prosciutto di Parma® and Broccoli Rabe on Focaccia

Whole%20prosciutto

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4
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INGREDIENTS

11 oz. broccoli rabe, trimmed
0.25 cup of Balsamic Honey Sauce Magnifying_glass
9" square focaccia
0.25 cup of Tapenade Magnifying_glass
4 oz. thinly sliced provolone
1/2 cup roasted red bell pepper slices
4 oz. thinly sliced Prosciutto di Parma®

INSTRUCTIONS

  1. 1
    In a saucepan, in boiling water to cover, cook broccoli rabe until tender, about 4 minutes; drain. Drizzle with Balsamic-Honey Sauce, turning to coat.
  2. 2
    Cut focaccia horizontally in half; spread both sides with tapenade. Arrange provolone, broccoli rabe and roasted pepper on bottom half of focaccia. Top with Prosciutto di Parma®.
  3. 3
    Cover with focaccia top. Cut sandwich in quarters.
  4. 4
    Balsamic-Honey Sauce: In a saucepan, combine 8 oz. balsamic vinegar and 2 tbsp. honey. Over low heat, cook until mixture coats the back of a spoon, about 30 minutes. Store at room temperature.

notes

Flik International, Rye Brook, New York

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preparation methods
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cuisines European, Italian
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