What is COOKING IN HEELS all about?

COOKING IN HEELS is a comic and practical cookbook blog for the modern Glamazon learning her way around the kitchen.


It's the first week of Spring, and that can only mean one thing: Spring Cleaning. 

The time of the year to clean out the old, bring in the new, and wrap up all of the incomplete tasks you've started in the new year.  

I know, it's a real schlep, but who said life was easy?

Consider this dish as a present to yourself-- something easy. An easy appetizer for entertaining that is fresh, tasty, and fabulous. 

The trifecta of what Cooking in Heels is all about. 

(Did I mention gorgeous?)
  • Prosciutto slices 
  • 2 cups of Arugula
  • Handful of Parmesan 
  • Olive oil (I used a red pepper flake infused spicy olive oil)
The ingredients are simple enough, don't you think?

In a bowl, toss the arugula with olive oil and Parmesan (salt and pepper to taste).

Lay out your prosciutto, slice in half, and add a bit of the arugula mixture right in. Roll it up!

How to Plate: On a beautiful dish in a modern row. 

Parve: Replace the prosciutto with some Hebrew National meat from the deli counter. Forget the Parmesan, and keep it simple!

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