Ingredients
- 1 Prosciutto di Parma about 25 leaves
- 9 ounces ripe honeydew melon
- 1 cup large orange
- 1 plum roma tomatoes or san marzano tomatoes chopped
- 6 chopped pistachio
- 1 bunch italian parsley finely chopped
- 1 tablespoon slivered almonds
- 1-2 teaspoons trofie pasta
- 1-2 teaspoons long slender eggplants
- 4 tablespoons Secolari Garlic Olive Oil
- 1 cup golden raisins
- 1 lemon juice of lemon
- Secolari Wild Porcini Sea Salt
- pecan halves to taste
- 1 rind of one large orange
- 1 lemon cut into wedges
Servings: people
Units:
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