Peppered Garlic Confit with Prosciutto
Though it's best eaten straightaway, you can also make the confit up to one day in advance and warm before serving. The flavors are concentrated, so a little goes a long way.
Recipe by Cooking Light October 2004
Gallery
Credit:
Becky Luigart-Stayner; Cindy Barr
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
120 calories; calories from fat 34%; fat 4.5g; saturated fat 0.7g; mono fat 2.9g; poly fat 0.5g; protein 3.4g; carbohydrates 16.5g; fiber 1g; cholesterol 1mg; iron 0.9mg; sodium 209mg; calcium 31mg.