Tuesday, August 19, 2008

Using What's Left




The Prosciutto with Warm Roasted Figs & Hazelnut Picada that I made the other day yielded more picada than the recipe called for.  Judy Rogers suggests using the leftovers instead of bread-crumbs to sprinkle on pasta.  You don't even really need any extra olive oil since the picada is rich by itself. 

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