Recipe of the day
Crisp sheet breadAs you begin to roll out this bread it may seem that you are making far too much for your needs, but it is incredibly moreish.
Prosciutto, egg & tomato linguine
Ray McVinnie provides inspiration for simple summer meals.by Ray McVinne | Cuisine issue #156 | Thursday, 20 December, 2012
Boil plenty of linguine in well-salted water until al dente. Drain and transfer to a warmed serving bowl. Add lots of chopped prosciutto,hard-boiled eggs, parsley, red onion, tomatoes, whole black olives and extra virgin olive oil. Mix well and serve topped with grated parmesan.
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