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| Spinosini With Prosciutto and Lemon Olive Oil |
Preparation
1. Cut the prosciutto into thin strips and place in a large
pan with the Cardum Extra Virgin Olive Oil, set aside.
2. Cook the Spinosini in plenty of boiling salted water
for 2 ½ minutes.
3. Drain and add to the fry pan, set over medium heat,
with the ladleful of cooking water. Cook for 1 minute
and remove from the heat before adding in the
Parmigiano, followed by the Lemon Olive Oil.
4. Mix gently, adding the chopped fresh parsley and
additional cooking water, if needed (they should not be
too dry and sticking together) or an additional drop of
Lemon Olive Oil.
Buon Appetito!
1. Cut the prosciutto into thin strips and place in a large
pan with the Cardum Extra Virgin Olive Oil, set aside.
2. Cook the Spinosini in plenty of boiling salted water
for 2 ½ minutes.
3. Drain and add to the fry pan, set over medium heat,
with the ladleful of cooking water. Cook for 1 minute
and remove from the heat before adding in the
Parmigiano, followed by the Lemon Olive Oil.
4. Mix gently, adding the chopped fresh parsley and
additional cooking water, if needed (they should not be
too dry and sticking together) or an additional drop of
Lemon Olive Oil.
Buon Appetito!
Ingredients (4 servings)
250g (1box) Spinosini
5 slices Parma prosciutto
3 tbsp Cardum Extra Virgin Olive Oil
½ cup Grated Parmigiano Reggiano
4 tbsp Lemon Olive Oil
4 tbsp finely chopped flat leaf parsley
2 ladles of cooking water, reserved
from Spinosini
250g (1box) Spinosini
5 slices Parma prosciutto
3 tbsp Cardum Extra Virgin Olive Oil
½ cup Grated Parmigiano Reggiano
4 tbsp Lemon Olive Oil
4 tbsp finely chopped flat leaf parsley
2 ladles of cooking water, reserved
from Spinosini
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