Recipe for Italian crackerbread

Italian Crackerbread with Fresh Ricotta, Fava Beans and Prosciutto Serves 8 as an appetizer


  • 2 cups fresh ricotta (preferably sheepsmilk from Bellwether Farm)
  • A few sprigs of mint, finely chopped
  • 1 stem of green garlic, sliced thinly (white part only)
  • 2 small spring onion bulbs, peeled and sliced thinly
  • 1-1/2 cups fresh fava beans, popped and peeled
  • 8 thin slices of Prosciutto di Parma or Jamon Serrano
  • 8 pieces of light Olive Oil crackerbread
  • Salt
  • Extra Virgin Olive Oil
  1. Heat a medium saut pan over low heat, and add 2 tablespoons of olive oil. When the oil glistens, add the green garlic and spring onions and reduce the heat. Add a pinch of salt and 2 tablespoons of water and cook over low heat, stirring from time to time, until tender. Try to avoid browning the onions and garlic.

  2. Once the garlic and onions are soft, add the fava beans and 1 more tablespoon of olive oil. Cook over low heat until they are soft, mashing the favas with the back of a wooden spoon. Season with salt and remove from heat.

  3. Place ricotta in medium bowl. When the fava mixture is cool, mix it into the ricotta with some salt and a bit more olive oil. Add the chopped mint, then taste again and adjust seasonings.

  4. To serve, smear the ricotta onto the cracker bread, drizzle with some of the extra virgin olive oil, and lay a thin slice of prosciutto over the ricotta.
Five Star Night Benefits Alameda County Meals On Wheels
Annual Celebrity Chef Fundraiser Hosted by Narsai David Set for May 1st
Ensures More Homebound Seniors Receive Meals Daily

What: 22nd Annual Five Star Night, auction and gala dinner fundraiser, provides 25,000 warm, nutritious meals for homebound seniors throughout Alameda County

When: Friday evening, May 1st 6:30 PM Silent Auction and Hors doeuvres 7:45 PM Dinner, Live Auction and Dancing with Salsamania

Where: Greek Orthodox Cathedral of the Ascension, 4700 Lincoln Avenue, Oakland

Hosts: Narsai David, host and auctioneer Julie Haener, special guest

Participating Restaurants: Bakesale Betty, Bay Wolf, Brown Sugar Kitchen, Citron, Eccolo, Flora, Grace Street Catering, La Farine, Lylas Chocolates, Marica, Market Hall Bakery, Mua, Picante, Sea Salt and Soizic

Cost: $250.00 per person; Sponsorships available

Contact: For tickets, more information about the event, sponsor and donation opportunities call 510.577.3580 and visit

About Alameda County Meals on Wheels Established in 1987, Alameda County Meals on Wheels, a nonprofit 501(c)3, is a consortium of the six Meals on Wheels programs in the county. As many other urban programs increasingly rely on bi-weekly, frozen food delivery, Alameda County Meals on Wheels remains committed to providing warm meals and friendly visits daily. In fiscal year 2007-2008, nearly 600,000 warm nutritious meals were delivered to seniors in Alameda County, about 2,200 every weekday.

About Christopher Lee: Eccolo Executive Chef Christopher Lee has been cooking in the Bay Area for over thirty years. He started his career working for renowned restaurateur and wine expert Narsai David for ten years. This was followed by a 16-year tenure at Chez Panisse Restaurant, where he was head chef for nine of those years. Under his guidance, in 2001 Chez Panisse was named Best Restaurant in America by Gourmet Magazine. In 2004, Chris opened Eccolo Restaurant on Berkeley's Fourth Street, built upon the principles of honesty, integrity and quality.

Chris cooks over wood fires, using traditional techniques and recipesand of course quality ingredients. Impassioned by many trips to Italy, he spends much of his time making the classic salumi of the Italian country.
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