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Prosciutto di Parma Rolls with Asian Pear, Daikon Sprouts and Wasabi Aioli
Автор: The Culinary Institute of America
Загружено: 2015-11-23
Просмотров: 18791
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Recipe at: http://ciaprochef.com/legends-from-eu...
Chef Bill Briwa from The Culinary Institute of America shows us how to make a tasty and elegant appetizer by rolling Asian pear and daikon sprouts in Prosciutto di Parma and serving them with a wasabi aiol. Prosciutto di Parma is a Protected Designation of Origin product from north-central Italy that is aged for a minimum of 12 months.
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