Print This Page Print This Page

Prosciutto & Smoked Almond Won Tons

By Jaret Wilson

Ingredients

1/4 cup Pestos With Panache Prosciutto & Smoked Almond Pesto
1/4 cup grated parmesan
1 shallot, minced
1/4 cup sun-dried tomatoes in olive oil, rinsed and drained, then minced
25 won ton wraps
1 large egg

Directions
In small bowl combine Prosciutto & Smoked Almond Pesto, parmesan, minced shallot, and minced sun-dried tomatoes, then stir to make won ton filling.

Lay out won ton wraps and place slightly less than 2 teaspoons of filling on each. In small bowl beat 1 egg. With each won ton, place finger in egg, then spread egg on 2 adjacent sides of won ton. Fold in half by bringing 2 opposite sides over to make a triangle.

Pour 1 teaspoon cooking oil in medium nonstick pan and heat to medium-high. When pan is hot enough that a drop of water sizzles, add won tons, making sure that each gets just a touch of oil on it. Cook 2 to 4 minutes per side or until golden brown. Add more oil as necessary.

Be Sociable, Share!

Prosciutto & Smoked Almond Pesto

EXTRA! EXTRA! Read all about it!: Pestos with Panache Returns to the SoWa Food & Produce Market