Prosciutto Breadsticks
6 T. unsalted butter, at room temperature
2 T. white truffle oil
salt and coarsely ground pepper
1/2 cup grated Parmigiano-Reggiano
12 grissini (thin bread sticks)
12 thin slices prosciutto
In a bowl, combine the butter and truffle oil. Season with salt and pepper, and mix with a wooden spoon.
Scatter the Parmigiano on a plate. Coat ¾ of each grissini with truffle butter, and roll the buttered grissini in it. Then wrap a slice of the prosciutto around the breadstick.
Source: La Cucina Italiana Jan-Feb., 2005
6 T. unsalted butter, at room temperature
2 T. white truffle oil
salt and coarsely ground pepper
1/2 cup grated Parmigiano-Reggiano
12 grissini (thin bread sticks)
12 thin slices prosciutto
In a bowl, combine the butter and truffle oil. Season with salt and pepper, and mix with a wooden spoon.
Scatter the Parmigiano on a plate. Coat ¾ of each grissini with truffle butter, and roll the buttered grissini in it. Then wrap a slice of the prosciutto around the breadstick.
Source: La Cucina Italiana Jan-Feb., 2005