Prosciutto with Tomato and Bread Salsa

Rockpool News – December 2009 – Christmas Edition

Serves 4 

This is a yummy, simple dish that relies on the quality of the prosciutto. The salsa also goes well with other meats like salami or ham, and you can make a mixed plate as well, which is nice, or serve on a  plate with a couple of other salads to make a lovely antipasto. To prepare the breadcrumbs, use a piece of stale sourdough with the crust on and chop it coarsely in a food processor – the texture of the crumbs is integral to the final dish.

16 thin slices prosciutto
Extra virgin olive oil
Freshly ground pepper

Salsa
250g cherry tomatoes, halved
70g sourdough breadcrumbs
1 tablespoon chopped Italian parsley
3 tablespoons tomato juice
Extra virgin olive oil
Red wine vinegar
Sea slat and freshly ground pepper

To make the tomato and bread salsa, mix the tomato with the breadcrumbs, parsley and tomato juice. Add a little oil and red wine vinegar, then season with sea salt and freshly ground pepper. Place four thin slices of prosciutto on each serving plate, overlapping them so most of the plate is covered. Spoon some salsa in the centre, drizzle with a little oil and give a good grind of fresh pepper. This is great served with crusty sourdough bread.

Tags: Christmas, Neil Perry, Recipes, Rockpool News December, Rockpool Sydney

This entry was posted on Tuesday, December 8th, 2009 at 11:51 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.