This recipe is easy but it needs to be made just before serving…
This recipe is easy but it needs to be made just before serving, so it’s not ideal for a dinner party as it will tie you up in the kitchen – even though the smells wafting from there will whet their appetites marvellously. It does look jolly snazzy though, so be sure to brag about it with a photo.
Serve with the Asparagus and Prosciutto Gratin. Top each portion with a baked salumi chip, if you like – either by placing them on the top or crunching them into little shards to sprinkle over the top.
Charcuterie by Miranda Ballard - Book Review...
Credit: Recipe & all associated images With Copyright Owner Permission of Ryland Peters & Small (Photography by Steve Painter)
If you have enjoyed this article, Subscribe Now for notice of new ‘Recipes’ along with all the latest news and updates from World Charcuterie Awards….
Website by: BlueMoonCreative.Services
* Required Field