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PROSCIUTTO DI PARMA E INSALATA DI GAMBERI
Prosciutto
di Parma and Shrimp Salad
Ingredients |
1 pound tubular pasta, such as penne
2 ounces peas, cooked
2 oz. celery (about two stalks), minced
7 ounces Prosciutto di Parma ®, cut into small cubes
4 ounces medium-sized shrimp, shelled, deveined and boiled
salt
olive oil,
white pepper
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Preparation |
How to make the Prosciutto di Parma and Shrimp Salad:
Cook pasta in salted boiling water and let cool. Place celery, peas,
Prosciutto di Parma ®, shrimp and the pasta in a large bowl and season
with salt, olive oil and white pepper. Mix well.
Courtesy of Paola Rossi, LA GREPPIA Restaurant. Parma. Italy.
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1997-2010 © Enrico Massetti
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