La Quercia prosciutto with truffled green nectarines and Parmigiano-Reggiano from Lark: Cooking Wild in the Northwest (page 213) by John Sundstrom

  • chives
  • truffled green nectarines
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Note: There does not appear to be a recipe in the book for the "truffled green nectarines" that are made in the restaurant. You can use a large green olive for the truffled green nectarine.

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Note: There does not appear to be a recipe in the book for the "truffled green nectarines" that are made in the restaurant. You can use a large green olive for the truffled green nectarine.

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