Prosciutto di Parma Rolls with Asian Pear, Daikon Sprouts and Wasabi Aioli

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

Recipe at: this recipe Chef Bill Briwa from The Culinary Institute of America shows us how to make a tasty and elegant appetizer by rolling Asian pear and daikon sprouts in Prosciutto di Parma and serving them with a wasabi aiol. Prosciutto di Parma is a Protected Designation of Origin product from north-central Italy that is aged for a minimum of 12 months.

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