Culatello with citrus pesto and potatoes

Serve 6

Cut the potatoes into thin slices, then season with extra virgin olive oil, chopped parsley and a pinch of salt. Dilute the Citrus Pesto with water. At this point, arrange the Salad leaves on each plate. add on top a bed of potatoes and drizzle the citrus sauce. Finally add the  slices of Culatello, crakced pepper and complete with few drops of Citrus Pesto, a few slices of peeled orange and a drizzle of Evoo.