Broccoli Sprouts and Prosciutto Appetizer

Presented by: Rita Gutekanst Rita's Catering 1319 West Loyola Chicago, IL 60626 773.262.3100

Photo © Linda Matlow (http:www.pixintl.com) click to enlarge

Thinly slice or purchase 24 slices of the the highest quality prosciutto.
Finely chop 1 small clove of garlic and put into a stainless steel bowl.
Add a dash of salt, a grind of fresh pepper, and 1-2 teaspoons of vinegar (Red wine vinegar and sherry vinegar are good). Stir in the vinegar just to dissolve the salt.
Add a large handful of broccoli sprouts and toss lightly.
In a skillet or saute pan, heat 2 T. of olive oil over a med. flame just until right before the oil starts to smoke. Take it off the flame and pour it over the broccoli sprouts and toss the mixture rapidly, throwing the broccoli sprouts against the hot pan to slightly wilt.
Roll the broccoli sprouts in the slice of prosciutto and arrange on a platter.
These can be served immediately, or served at room temperature.

Serving suggestions:
These can be served as an antipasto or first course.
This can also be served as a salad on a bed of arugula or mixed greens, marinated Greek olives and fresh orange slices, with shaved parmesan cheese.