Prosciutto-Wrapped Radishes
serves 2
In France, radishes are accompanied by a dollop of soft butter and a bit of coarse salt. Why not trade the rich, saltiness of butter for the rich saltiness of cured pork?
Read more about this recipe at the Cookthink blog.
6 long, red Italian radishes (or any radish)
6 thin slices prosciutto
Olive oil
prep: 5 minutes
total: 5 minutes
peeler
1. Wash and peel radishes, leaving stems intact.
2. Carefully wrap each radish in a slice of prosciutto.
3. Drizzle with olive oil and season with freshly ground black pepper.
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