stracchino, prosciutto di Parma (both from di Palo’s), kumato, arugula and pane francese from Pain d’Avignon – what a taste combination
Category Archives: prosciutto di Parma
what we made for lunch 06.28.11
looks a bit odd, but we have the classic melon and prosciutto with pecorino
what we made for lunch 02.18.11
fresh mozzarella, swiss chard and prosciutto di Parma on a slab of fresh country loaf from Pain d’Avignon – can’t go wrong
Also posted in mozzarella, swiss chard
what we made for lunch 02.10.11
classic line up of tomato soup (which is still really hot, even with just 20% of the chipotle in adobo sauce) and an open fresh mozzarella and prosciutto di Parma sandwich with arugula
Also posted in mozzarella, tomato soup
what we made for lunch 02.04.11
continuing the pattern of ‘soup + …’
fiery hot tomato soup along with a slice of fresh casa reccio bread from Pain d’Avignon with mozzarella, prosciutto di Parma and an arugula & fennel salad – so go
Also posted in mozzarella, Pain d'Avignon, tomato soup
what we made for lunch 02.03.11
really good prosciutto di Parma we picked up in Eataly, a nice Borough Market stilton, lentils with lemon dressing and an arugula & fennel salad
Also posted in Eataly, Neal's yard, stilton
what we made for lunch 01.14.11
open sandwich of fresh mozzarella, spinach, radicchio and prosciutto di parma, big black cerignola olives along with a cup of tomato soup
Also posted in cerignola, mozzarella, radicchio
what we made for lunch 12.24.10
bit of everything really – beetroot with toasted cumin and coriander, a mixed green and radicchio salad with creamy gorgonzola dolce and walnuts, prosciutto di parma and toasted country bread
Also posted in beetroot, gorgonzola dolce, walnuts
what we made for lunch 12.19.10
fresh mozzarella, radicchio and prosciutto di parma on calamata olive bread from Pain d’Avignon along with a straightforward tomato soup
Also posted in mozzarella, Pain d'Avignon
what we made for lunch 12.15.10
another sandwich (we seem to be on a sandwich run) which is OK – delicious prosciutto di Parma from di Palo’s, artichoke paste, chef Matt’s red pepper jelly and artichoke heart on country bread from P d’A along with a mixed green salad
Also posted in artichoke heart, chef Matt, di Palo's, red pepper jelly