Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce
If you want to add more Mediterranean recipes to your recipe box, Prosciutto and Mushroom Ravioli
Prosciutto and Egg Soup
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: soup
Cuisine
- italian
Ingredients
- 1 cup pearled or quick-cooking farro
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 ounces sliced prosciutto, chopped
- 1 large onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 6 cups chopped escarole (about 1/2 pound or 1 small head)
- 6 cups low-sodium chicken broth
- 2 tablespoons white vinegar
- 4 large eggs
- Grated Parmesan, for serving
Organization Tags
Tags easily organize your Recipe Library
Comments
Suggested Recipes
Rocket Prosciutto Cups Appetizer
If you have about 20 minutes to spend in the kitchen, Rocket Prosciutto Cups Appetizer might be
Chicken thighs wrapped in prosciutto
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your repertoire,
Comments