Prosciutto & butternut squash with ricotta salata from Polpo: A Venetian Cookbook (of Sorts) (page 183) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • westminstr on October 31, 2016

    A nice treatment for squash. Made as written except that I subbed toasted hazelnuts for pumpkin seeds. Quite nice but I used a honeynut squash and left the peel on. I think I should have peeled the squash, or else used another variety like kabocha.

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