(Serves 6) PREP TIME: 30 minutes. TOTAL TIME: 35 minutes, plus cooling. Coarse salt and ground pepper 1 pound elbow macaroni 2 ounces thinly sliced prosciutto, cut into strips 1 small shallot, minced 1/4 cup red-wine vinegar 1 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil 1 medium tomato, chopped 1/2 cup crumbled goat cheese … Continue Reading →
18 small new potatoes 1 (5.2-ounce) package garlic-and-herb-flavored Boursin cheese 1 cup chopped prosciutto (about 3 1/2 ounces) 1/2 cup sour cream 1 tablespoon chopped fresh parsley Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place potatoes in a large saucepan in enough water to cover and boil until fork-tender, about … Continue Reading →
Recipe adapted from Chef George Kelso. You might want to go easy on the salt as the prosciutto is salty enough. 6 paper-thin slices prosciutto 6 tablespoons olive oil, divided 1 bag fresh baby greens 1 1/2 cups mache, arugula, baby spinach or basil (or a mix) 12 sea scallops Salt and pepper to taste … Continue Reading →