LEMON WALNUT PROSCIUTTO BUTTER SAUCE

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This one is great over ricotta raviolis, for a light dinner or coarse with another entree.

 

Ingredients:

  • 1-2 ounce butter

  • 1 medium shallot, chopped finely
  • 2-4 cloves garlic, chopped finely
  • 1/2 cup walnuts, coarse chop
  • 1 recipe of lemon sauce
  • 4 figs, quarted and lightly roasted

Method:

Prepare ingredients and hold separately.
For finsihing the sauce at service, saute shallot and garlic in small amount of butter. Add walnuts and prosciutto. When they are heated through, add the warm preserved lemons with a little of the sauce. Adjust flavor if needed with a pinch of salt.






TO RECIPES

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