There is no mistaking prosciutto. Piled onto a sandwich, wrapped around leaves of arugula, or folded into rosettes on a cheese plate, prosciutto's silky texture and sweet-salty flavor are instantly recognizable. And instantly seductive.
Prosciutto is made from the hind leg of the pig. It is first cured in salt and herbs for several months and then hung to dry-cure for several more months before finally be ready to eat. The process is very dependent on the environment in which the meat is cured. Cool and dry climates are best, which is why some of the best prosciutto comes from Parma and San Daniele in Italy.
All this curing and aging makes for one extra-special cured meat. Sliced wafer-thin, prosciutto literally melts on the tongue. With its intense flavor, a little goes a long way (which is also convenient since a more than little can often cost quite a lot at the deli counter).
Prosciutto fantastic all on its own, perhaps needing only slice of baguette or wedge of aged cheese to act as edible vehicle. A sandwich with prosciutto, mozzarella, and fresh basil is heavenly. Also try adding it to salads, layering it on pizza, and tossing it with a creamy pasta.
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• Prosciutto and Mozzarella with Poached Eggs
• Asparagus Spears Wrapped in Prosciutto and Phyllo
• Spelt Crust Pizza with Fennel, Prosciutto, and Apples
• Grilled Potato, Gorgonzola, and Prosciutto Pizza
• Strozzapretti with Pecorino, Prosciutto, and Something Green
Do you love prosciutto? What do you like to do with it?
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We just made a grilled caprese and prosciutto pannini for dinner last night. AMAZING.
Grilled some bread with olive oil, salt and pepper, added mozerella, basil, tomatoes, and prosciutto and let sit on the grill with a brick covered in foil. Everything got gushy and delicious.
We're going on a Parma tour in a few weeks--my stomach is already rumbling in anticipation.
My all-time favorite appetizer is prosciutto-wrapped, goat cheese-stuffed dates, but I also like to crisp it up and put it on pizza with arugula or sprinkled on mashed sweet potatoes.
I used some this weekend! I made a vodka sauce for pasta with prosciutto browned and then simmered in vodka, and then tomatoes, basil, parsley and cream added in. Rich, but so good.
I also like wrapping chicken breasts in prosciutto. I use a recipe (I think from thekitchn?) for baked chicken breasts with pesto and parm, wrapped in prosciutto.
Proscuitto is my favorite! I like to crisp it up and put it in crepes with asparagus, gruyere, avocado, and asparagus. Or put it on a sandwich with goat cheese, garlic mustard, and pickles! I love it on pizza, too! I always have it in my fridge.