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Carrot and Prosciutto Bundles
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Every party table needs a fine selection of vegetables. Sweet carrots blended with salty Prosciutto is a perfect match for Chianti.
2-3 fresh carrots
Wash and scrub the carrots. Cut into bite sized pieces on an angle. Place in glass measuring bowl, adding oil, parsley and pepper. cover. Microwave on high 3 minutes. Test for doneness, still should be a little crispy, but tender. Wrap with Prosciutto, spearing with a toothpick if necessary. Fresh baby romaine leaves also work along with this.
Recipe created 2005-08-18.