Yield: 20 fagottini, approximately 8 inches long Ingredients: 10 slices of Prosciutto di Parma 20 teaspoons grated Parmigiano Reggiano (approximately 2 cups) 2 tablespoons butter 20 chives to tie the fagottini, blanched quickly, then cooled in ice water Directions: Cut the slices of Prosciutto di Parma in half so that they are approximately 4 x 4 inches each. Set 1 tablespoon of grated Parmigiano Reggiano in the center of each square, tie each by gathering the ends of the Prosciutto di Parma and twisting into a beggar's purse with a piece of chive. Continue with remaining Prosciutto di Parma slices until finished. Melt 1 tablespoon of the butter in a non-stick skillet. Cook half of the fagottini over low heat until the prosciutto is golden brown on the bottom (approx. 3-4 minutes). Cook the remaining fagottini in the same manner. Serve hot. From Lidia's Italian Table (William Morrow, 1998) home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design