Issue link: https://www.e-digitaleditions.com/i/724773
The sweet heat from grilled Friggatello peppers is mellowed by Prosciutto di Parma and some fesh-made ricotta, served with a side of pane carasu (Sardinian flatbread) at Pasquale Jones in New York City. At Pasquale Jones in NYC, topping ricotta cappelletti with sage and Prosciutto di Parma adds a salty balance to the rich creaminess of the dish. PHOTO: DOUG YOUNG f a l l 2 0 1 6 | 5 1 PHOTO: DOUG YOUNG PHOTO: DOUG YOUNG At newly-opened Pasquale Jones in New York City, Executive Chef Ryan Hardy is an advocate of Prosciutto di Parma. "The con- sistency is second to none," he says. "Prosciutto di Parma is sweet, silky and delicate."