Prosciutto Gnocco Fritto with Beans and Ricotta - Prosciutto Di Parma
If you need a prosciutto appetizer with a bit of a multicultural kick, this dish is for you. Traditional Italian meets the Southwest with heat and flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at parmacrown.com.
Ingredients
- 2 cups whole-wheat flour
- 1 tablespoon dry yeast
- 1 tablespoon salt
- 1 cup milk
- 1 cup water
- 3 tablespoons extra virgin olive oil
- 16 ounces dried beans
- 2 rosemary sprigs
- 2-3 cloves of garlic, smashed
- 3 chili pods, dried and whole
- Salt, to taste
- Extra virgin olive oil, to taste
- 1 tablespoon lemon juice
- 1 tablespoon mint, chopped
- 1 tablespoon parsley, chopped
- 1/2 tablespoon scallion, chopped
- 4 slices Prosciutto di Parma
- Ricotta cheese, to taste
- Hot sauce, to taste
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