If you’ve ever felt bored by tilapia, or any other white fish, this recipe will totally change your mind. The sauce, the mushrooms, the crispy prosciutto! None of those are necessarily served with such a delicate piece of seafood traditionally, but that doesn’t mean we can’t give it a go. Trust me—tilapia smothered in cream sauce is delicious! I recommend crusty bread for scooping it all up, of course. And the crispy prosciutto makes this dish shine and feel a little more special.
Those who know me know I’m an unabashed fan of stuffed-crust pizza. In fact, I included a recipe for one in my second cookbook. But as I get wiser with age and experience, I have started to think of things like, “Why just stuff the crust when you can stuff the whole thing?”
Held together with two layers of cheese, the prosciutto in this recipe tucks nicely into a pillowy focaccia dough. On top, wild ramps soften and char in the heat of the oven, creating a lovely, sweet onion flavor. If you can’t find ramps, feel free to use young garlic, spring onions, or your favorite pizza toppings. This focaccia is best served the day it’s baked.
This colorful pasta dish has been on restaurant menus as far back as I can remember. Patrons love the two-tone pasta, crispy peas, prosciutto bits, and creamy sauce. Your family and guests will ask for second helpings every time.
Ingredients