Sauteed Sonoma Foie Grass served with honey roasted apricots, arugula and onion confit over arugula salad.
Steak pan seared and served atop a bed of arugula tossed with a rosemary, balsamic vinaigrette
Traditionally this would be made using spaghetti but you can make it with penne as well.
Recipe for Arugula, Mushroom and Walnut Salad by Uberto Creatini, Food & Wine Magazine
This recipe was developed by the Prosciutto de Parma® consortium. For more recipes that feature this famous specialty Italian ham please visit Parmaham.com