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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
terrines-mslb7038b.jpg
Ingredients
Ingredient Checklist
2 cups prosciutto chunks, preferably cut from the shank
2 cups Parmesan cheese chunks
8 fresh sage leaves
1/4 cup extra-virgin olive oil, plus more as needed
1 loaf ciabatta or country bread, halved lengthwise and sliced crosswise into 12 (1-inch-thick) pieces, toasted
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
terrines-mslb7038b.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
terrines-mslb7038b.jpg
terrines-mslb7038b.jpg
Ingredients
Ingredients
- 2 cups prosciutto chunks, preferably cut from the shank
- 2 cups Parmesan cheese chunks
- 8 fresh sage leaves
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1 loaf ciabatta or country bread, halved lengthwise and sliced crosswise into 12 (1-inch-thick) pieces, toasted
Directions
In a large bowl, mix together prosciutto chunks, cheese chunks, and sage leaves. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pesto di Parma Tartine
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pesto di Parma Tartine
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
