This salad is perfect with grilled pork chops or roasted pork tenderloin.
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everyone loves this when I make it. Of course I add some extra prosciutto.
I've made this several times. It's a really nice change from mayonnaise-based potato salads. Like the previous reviewer, I cooked the prosciutto in slices and then crumbled into the finished salad. Much easier.
This was very yummy. Rather than slice the proscuitto, I roasted it in the slices and crumbled it when adding to the potatoes. I will definitely make it again.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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