Dukkah & Feta Wrapped with Prosciutto
- ¾ cup hazelnuts or almonds
- ½ cup sesame seeds
- ½ cup pumpkin seeds
- 3 tablespoons coriander seed
- 3 tablespoons cumin seed
- 1 tablespoon fennel seed
- 2 tablespoons coarse ground black pepper
- 2 scant teaspoons fleur de sel, or fine sea salt
- 1 teaspoon sweet paprika
- 4 ounces (120g) thinly sliced air-cured ham (such as Prosciutto)
- 4 ounces (120g) feta cheese, cut into 1x 1/4 x 1/4-inch (2.5 x .75 x .75 cm) pieces
- 20 fresh sage leaves, cut lengthwise in half
- 1/3 cup (80 ml) extra virgin olive oil
- Freshly ground black pepper
- This recipe is gluten-free
- Produce
- Cumin seed (3 tablespoons)
- Hazelnuts or almonds (3/4 cup)
- Pumpkin seeds (1/2 cup)
- Sage, fresh leaves (20)
- Meat
- Air-cured ham (4 ounces)
- Cooking & Baking
- Black pepper, coarse ground (2 tablespoons)
- Black pepper, Freshly ground (1)
- Coriander seed (3 tablespoons)
- Fennel seed (1 tablespoon)
- Fleur de sel (2 scant teaspoons)
- Olive oil, extra virgin (1/3 cup)
- Paprika, sweet (1 teaspoon)
- Sesame seeds (1/2 cup)
- Dairy
- Feta cheese (4 ounces)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published April 13, 2012 (10 months ago).
141 people saved this recipe.
