Fish wrapped in prosciutto makes an elegant treat

11/3/2008 | NYTimes.com

Create a simple and elegant entree with thin-sliced prosciutto smeared with a blend of basil, parsley, olive oil and pine nuts and wrapped around roasted fish. Because prosciutto is wafer-thin, sticks to itself and needs no cooking, the dish requires almost no effort.

View Full Article in:

NYTimes.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX