Follow Cookwork on Twitter
Follow Cookwork on Facebook

Prosciutto di Parma® with Fava-Radish Salad and Pecorino



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


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


  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.


Chef Tom Colicchio, Gramercy Tavern, New York City

recipe search tags

preparation methods
cuisines European, Italian
Spinner Loading