Recipe at:

Chef Bill Briwa from The Culinary Institute of America shows us how to make chilled soba noodle salad with Prosciutto di Parma two ways: Fried into crisps and plated freshly sliced. Prosciutto di Parma is a Protected Designation of Origin product with a nutty aroma and silky texture perfect for this application. Chef Bill adds sesame-roasted shiitake, scallions, toasted black sesame seeds, edamame, and hijiki seaweed for added flavor and texture.

Watch Now:
Share | Download(Loading)

Play this podcast on Podbean App