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Prosciutto

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I have half of a whole proscuitto di Parma we bought from Restaurant Depot...it's pretty awesome eaten in chunks and has a totally different flavor than thin sliced...it almost tastes like a tropical fruit. I've never heard of cooking with it, but wondering if its possible as i'm not sure what else to do with it except eat it this way.

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It would be good in small to medium dice in lard bread.

 

Same thing for an omelet.

 

On a pizza with carmalized onions and black olives.

 

Filetto di Pamadoro sauce with pasta.

 

thin sliced to wrap scallops or shrimp.

 

It's a pretty extravagant ingredient to lop off a hunk to chew on, you know.

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Koq that's how it was eaten in the old country...chunks with bread. I don't have a slicer to wrap other foods with it. Its pretty amazing eaten this way it tastes nothing like it does sliced paper thin like most people know prosciutto. I can see now why people pair it with melon.

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It can be sliced (not necessarily paper thin) and cooked like bacon.......you can then crumble it and use it as "bacon bits" on a salad or whatever........would be good on a baked potato..........

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You don't need a slicer.

 

A VERY sharp knife and a careful hand will do.

 

I slice a little thicker than normal would make a big difference in the texture and since you are enjoying it in chunks anyway, give it a shot.

 

Put it this way, everything is better with the pig.

 

If it were me, I'd go get a nice flank steak, butterfly it out, and make some pinwheels for the grill. :th:

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All great suggestions. Here are some that I don't see above...

 

Diced, fried with garlic then saute some greens on top of that -- spinach, chard, etc.

Diced, fried and added to an Alfredo sauce with peas -- classic!

Diced, fried and added to a clam dip or clams casino.

Diced, fried and used in a Carbonara.

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You don't need a slicer.

 

A VERY sharp knife and a careful hand will do.

 

I slice a little thicker than normal would make a big difference in the texture and since you are enjoying it in chunks anyway, give it a shot.

 

Put it this way, everything is better with the pig.

 

If it were me, I'd go get a nice flank steak, butterfly it out, and make some pinwheels for the grill. :th:

 

I cook a VA cured ham every holiday season (a tradition in my family, I know it's not the same...)

My dad always did this and then kept it around, serving it at meals and then doling it out and savoring it for weeks and weeks. Finally using the bone to flavor soups, slicing the skin into pieces and freezing to flavor greens and whatnot.

 

As I sit here, I am looking at a bandaid wrapped around the tip of my little finger.

Slicing cured meats (or anything for that matter) very thin is an art..I like to think I'm pretty good at it.

I had just finished boning out and then slicing (very thin) the entire center section of "the ham" to make ham biscuits. I set the very sharp long slicing knife (dull knife is an oxymoron)on the cutting board (edge facing away...safety you know) and then reached over to wash my hands. The end of my little finger touched the edge of the knife...opened it up like a razor (dumbass) I had to wash it good and then open it up to make sure it didn't need stitches...bled like the dickens.

 

As far as what to do with such a nice piece of cured meat...

-Sliced thin on some parker house rolls

-On an oyster under the broiler

-Bruschetta

-Rolled with some nice cheese as antipasto

-Cordon Bleu

or...

430

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Braciole. Basically KOQ's pinwheel suggestion, but I'd go all pork. Pound out a pork cutlet and thin layers of spinach, mozzarella, and your cured pork. Roll and tie with twine. Brown on all sides in a skillt, then cook in tomatoe sauce for about an hour.

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Braciole. Basically KOQ's pinwheel suggestion, but I'd go all pork. Pound out a pork cutlet and thin layers of spinach, mozzarella, and your cured pork. Roll and tie with twine. Brown on all sides in a skillt, then cook in tomatoe sauce for about an hour.

 

Great idea. We made something like that for Xmas eve. Recipe is for a thin slice of pancetta but I'm sure prosciutto would work well too.

 

Pork loin slices pounded out like scallopine. Top with slice of pancetta and one cornichon pickle, roll and stick a toothpick in lengthwise to hold it.

Heat a large skillet on medium with a few Tbsp olive oil and put in half a dozen peeled garlic cloves and 8 or 10 fresh sage leaves. Remove the garlic when it's nicely browned. Dredge the pork rolls in flour, each right into the pan, don't crowd them, season with s/p. Turn them to brown on all sides and add a little white wine, after a couple minutes add abt 3/4 cup tomato chopped or squeezed. Cover and reduce heat, done in about 25-30 minutes. Always been a hit.

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I made some version of a saltimboca last night with chicken...not even sure if the recipe exists but i remembered it from eating at the Calabrese's restaurant some years ago. ideally would have been veal but good veal is hard to come by in these parts. Basically dusted the chicken in flour and pinned a slice of prosciutto on top with tooth picks. Sauteed in butter and olive oil until golden poscuitto side first. Put them on a shallow pan to finish in the oven except i put some spinach sauteed with lots of garlic on top and a slice of mozzarella and finished in the oven. While they were finishing i cooked the mushrooms with more garlic as a side. It was great and filling..

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