| http://www.w3.org/ns/prov#value | - nion 1 tbsp. chopped fresh flat-leafed parsley Salt and freshly ground black pepperGarnish: 12 thin slices prosciutto, excess fat trimmed 4 tsp. basil oil 2 tbsp. micro herbs (or chopped fresh herbs such as parsley and basil) Freshly ground black pepper 4 tbsp. extra virgin olive oil Pickled Red Onion: 1 small red onion, julienned 1/2 cup water 1/2 cup rice wine vinegar 1/4 cup sugar 1 tbsp. koshe
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