Culinary Art Studio - August 2012
Ingredients
| Japanese yam (nagaimo) | 120g - peel and soak in vinegar water. Cut into long irregular pieces. |
| Prosciutto | About 10 slices |
| Italian parsley | As needed |
Dressing
| Vinegar | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | A pinch |
| Whole-grain mustard | 1 teaspoon |
Instructions
- Wrap the drained Japanese yam pieces with prosciutto.
- Arrange on a plate, drizzle with dressing, and chill in the refrigerator.
- Garnish with Italian parsley.