Parma Prosciutto with Pecorino Toscano in Lemon Oil

Parma Prosciutto with Pecorino  Toscano in Lemon Oil


Frozen fava shelled
olive oil
Salt and pepper
Radishes, thinly sliced
Chopped fresh chives
Chopped fresh sage
Thinly sliced Prosciutto di Parma
Extra-virgin olive oil Lemon
Pecorino Toscano cheese



1. In a saucepan, over medium heat, cook fava or baby lima beans in salted water until tender, about 5 minutes. Drain beans; rinse under cold water and, if using favas, slip off outer skins; place in a bowl.

2. In a food processor container, combine walnuts and the oil; pulse until nuts are coarsely chopped. Add salt and pepper to taste.

3. To the beans, add radishes, chives, sage, salt and pepper to taste, and walnut mixture.

4. Divide the Prosciutto di Parma among four plates. Serve with Fava-Radish Salad; drizzle olive oil and squeeze lemon juice over salad. Serve with pecorino Toscano Aged.