I’ve been to a marvellous party

Daft Punk is playing at my house. This wheel’s on fire. The piano has been drinking, not me. Tempted by the (clementines) of another. In the dangerous kitchen. I’ve been breaking glass in your room again. Food, glorious food.

Spoon-size Prosciutto, Pepper and Parsley Bites

Ingredients

• a quantity of prosciutto equivalent to your guests - approximately one slice per serving: 250 grams should be more than enough.
• Italian flat-leaf parsley.
• Feta-stuffed hot peppers. These are available at the Atwater Market and some grocery stores carry them under the Sardo brand, in little plastic tubs. One tub should be more than enough.
• Chives
• Optional: Blaze or a similar balsamic reduction glaze.
• Best served on flat-bottomed porcelain Asian soup spoons, available at most kitchen stores, dollar stores etc.

preparation

• Hand-shred or mince the parsley roughly. Slice the stuffed peppers into roughly coin-sized portions. Chop the chives into correspondingly short lengths — or brunoise them if you have the knife skills.
• Take a small bunch of parsley leaves (tablespoon or less) and roll it up in a slice of prosciutto. Place in a spoon. Top with slice of stuffed pepper and pinch of chives. Drizzle with a couple of drops of Blaze if you like.

Mangia!