Chilled Soba Noodle Salad, with Crispy Prosciutto di Parma, Shiitake, Black Sesame Seeds, Edamame, and Hijiki Seaweed

published 4 years ago by Videos from The Culinary Institute of America

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.

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