See Also: Appetizers · Side Dishes
Carrot and Prosciutto Bundles
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Every party table needs a fine selection of vegetables. Sweet carrots blended with salty Prosciutto is a perfect match for Chianti.
2-3 fresh carrots
1/2 teaspoon olive oil or butter
snipped fresh parsley
freshly ground white peppercorns
very thinly sliced Prosciutto or Serano ham
Wash and scrub the carrots. Cut into bite sized pieces on an angle. Place in glass measuring bowl, adding oil, parsley and pepper. cover. Microwave on high 3 minutes. Test for doneness, still should be a little crispy, but tender. Wrap with Prosciutto, spearing with a toothpick if necessary. Fresh baby romaine leaves also work along with this.
Recipe created 2005-08-18.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.