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Post by braided-rug on Aug 12, 2006 21:34:16 GMT 10
Tonight we had a pesto made with pinenuts, sundried tomatoes, fresh tomatoes, parsley and crumbled proscuitto. I really like the taste of it. We will definitely make it again. It must be more heart healthy than carbonara, which is a family favourite. www.taste.com.au/recipes/884/red+pesto+penne+with+prosciutto |
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Post by braided-rug on Mar 7, 2008 17:39:17 GMT 10
I buy it now because it is readily available at the supermarket I go to and there are limited choices there. Here is a recipe by Coles. crispy proscuitto potato saladingredients list * 100 g Proscuitto/Parma Ham, sliced * 2 tblspns Chives, finely chopped * 650 g COLES* Baby Potatoes, washed and halved * 450 g can GOLDEN CIRCLE* Beetroot Wedges, drained * 2 Eggs, hardboiled and roughly chopped * 2 tblspns Seasame Seeds * 1/2 cup LEGGO'S* Antipasto, Chargrilled Vegetables, drained and chopped * 1/2 cup KRAFT* Fat Free Mayonnaise cooking method 1. Place potatoes in a large saucepan of water. Cover with water. Bring to the boil over high heat. Cook for 15 to 17 minutes or until potatoes are just tender. 2. Brown sesame seeds in a frying pan on a high heat, tossing for 1 to 2 minutes until golden. Remove and set aside. 3. Add proscuitto slices. Cook for 1 to 2 minutes turning frequently. When cool break into pieces. 4. In a large serving bowl combine potatoes, eggs, proscuitto, sesame seeds, mayonnaise, chargrilled vegetables and chives. Toss until well combined. Mix through beetroot and toss to combine. www.coles.com.au/cmi/recipe.asp?rid=214 |
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Post by braided-rug on Mar 8, 2008 20:31:22 GMT 10
The above recipe is really nice. You don't notice the char-grilled vegetables because the sesame seeds mask the flavour. Loved it, even without the chives.
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Post by braided-rug on Jun 23, 2008 14:23:52 GMT 10
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Post by braided-rug on Sept 10, 2008 12:44:55 GMT 10
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