Pesto di Parma Tartine
- 2 cups prosciutto chunks, preferably cut from the shank
- 2 cups Parmesan cheese chunks
- 8 fresh sage leaves
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1 loaf ciabatta or country bread, halved lengthwise and sliced crosswise into 12 (1-inch-thick) pieces, toasted
In a large bowl, mix together prosciutto chunks, cheese chunks, and sage leaves. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.
SourceThe Martha Stewart Show