I stole this recipe when I was taking a cooking class from my good, friend Joe Romonowski, who I call “Pots and Pans”. Joe is a very, very good chef and Maggie is such a pleasant person, making them a great team.

I admire Joe’s skills and his great approach of turning great fare into extraordinary dishes. Since the day “Pots and Pans” made this for us, I knew that I had to share this with you. It’s a great starter for any meal. I make this appetizer at “the ranch” quite a bit. Thanks, Joe and Maggie, for great food but most importantly your friendship.


You'll need:

6 tablespoons unsalted butter, softened at room temperature
2 tablespoons truffle oil
salt and freshly ground pepper
½ cup freshly grated parmesan cheese
12 thin breadsticks
6 thin slices of prosciutto

How to put it together:

Place the butter and truffle oil in a bowl. Add salt and freshly ground pepper to taste and blend with a spoon. Place the grated cheese on a plate. Slather the breadstick ¾ of the way up with the butter. Roll the sticks in the cheese then wrap a slice of prosciutto around the cheese/buttered portion of breadstick.

The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.

See How School Cafeteria Meals Have Changed Over the Past 100 Years

Using government and news reports, Stacker has traced the history of cafeteria meals from their inception to the present day, with data from news and government reports. Read on to see how various legal acts, food trends, and budget cuts have changed what kids are getting on their trays.

More From New Jersey 101.5 FM