This is a recipe Abbey Cahill O’Brien, originator of www.5thjoy.com, adapted after tasting it in the bar, Il Gottino, in Soho. Mixing prosciutto, sage, pinenuts and parmesan into a spread, nothing could be simpler, not much more sublime; it’s a study from the “driftwood” category of great style: free and found.
1/2 pound prosciutto
¼ cup parmesan
8 sage leaves
olive oil. Drizzle
¼ cup toasted pine nuts
1. Put the prosciutto, parmesan, sage leaves, olive oil and pine nuts in your food processor.
2. Pulse a few times until blended.
3. Spread on crostini and drizzle with more olive oil and your best balsamic vinegar.
4. Alternately, use the spread to stuff cherry tomatoes or top fresh figs or melon chunks.If you have any left over – which is highly unlikely – toss it with whole wheat pasta, fresh tomatoes and roasted asparagus.
Recipe courtesy of Abbey Cahill O’Brien, www.5th joy.com, 2010.
Blogger and creator of 5thjoy.com The 5thjoy.com’s theme: “Life should never be without five joys: fashion, food, feathering the nest, flotsam, and writing.” Where did the name originate? Of the nine Cahill children there are five girls, and each of their middle names is “Joy.” Abby is Joy number five.
