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Prosciutto di Parma® with Fava-Radish Salad and Pecorino

Radish

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4
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INGREDIENTS

1 1/2 lb. fresh fava or baby lima beans, shelled
1/3 cup walnuts
2 1/2 tbsp. walnut or olive oil
salt and pepper, to taste
2 cups radishes, thinly sliced
1 tbsp. chopped fresh chives
2 tsp. chopped fresh sage
4 oz. thinly sliced Prosciutto di Parma®
2 tbsp. extra virgin olive oil
1 lemon, quartered
8 thin slices pecorino romano cheese

INSTRUCTIONS

  1. 1
    In a saucepan, over medium heat, cook fava or baby lima beans in salted water until tender, about 5 minutes. Drain beans; rinse under cold water and, if using favas, slip off outer skins; place in a bowl.
  2. 2
    In a food processor container, combine walnuts and the oil; pulse until nuts are coarsely chopped. Add salt and pepper to taste.
  3. 3
    To the beans, add radishes, chives, sage, salt and pepper to taste, and walnut mixture.
  4. 4
    Divide the Prosciutto di Parma® among four plates. Serve with Fava Radish Salad; drizzle olive oil and squeeze lemon juice over salad. Serve with pecorino romano.

notes

Chef Tom Colicchio, Gramercy Tavern, New York City

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cuisines European, Italian
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