Zuccuri and Prosciutto Frito Misto

<p>Here’s a delicious twist on traditional kabocha tempura: Zuccuri and Prosciutto Frito Misto. Zuccuri is a type of kabocha squash that’s hearty, tender, and bursting with natural sweetness. This winter squash is packed with flavor and has a wonderful cake like texture. In this recipe, Toni Sakaguchi from The Culinary Institute of America pairs thinly sliced zuccuri with salty and savory prosciutto. Serve with a spicy aioli for a fantastic, shared appetizer.</p> <p><a href='https://www.ciaprochef.com/oishiinippon/zuccurifritomisto/'>Get the recipe</a> for Zuccuri and Prosciutto Frito Misto and watch the video with closed captions here!  </p> <p>Want to grow your own Japanese vegetables? <a href='https://oishiinipponproject.com/collections/vegetables'>Find heirloom Japanese seeds here</a>!</p>