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Old 05-22-2014, 06:18 PM
Status: "Even better than okay" (set 10 days ago)
 
Location: Coastal New Jersey
51,244 posts, read 50,519,955 times
Reputation: 60115

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Quote:
Originally Posted by Jkgourmet View Post
I love prosciutto and eat it often. But the OP should realize that eating it alone is not really the way it's meant to be served. It's meant to be part of a mixed cheese and meat plate, or wrapped around slightly cooked asparagus, or wrapped around shrimp then fried, or around a bread stick, or as a topping with arugula on a perfectly thin wood fired Italian pizza, or wrapped around melon, or as part of veal saltamboca. . .

And it's supposed to be cut paper thin. Thick prosciutto is an abomination.
You forgot prosciutto and melon--often an appetizer on an Italian menu.
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Old 05-22-2014, 06:23 PM
Status: "Even better than okay" (set 10 days ago)
 
Location: Coastal New Jersey
51,244 posts, read 50,519,955 times
Reputation: 60115
Quote:
Originally Posted by oldtoiletsmkgdflrpots View Post
Uh, I bought "some" because I wanted others that have never had it to try it too. And, I certainly will leave it for those who can "appreciate" it. lol

Also, I don't worry about what other people buy. If you think it's pointless then you, like I, are entitled to our opinions.

My post was a reaction to something I never had tried in my life. You're right though....an explanation from you would go in one ear and out the other. My not liking it is as valid as someone gushing over it. One just not as flowery as the other. It's a forum...

I have appreciated some of the suggestions and ideas from others. Perhaps I'll cook the rest up and see how that goes...mixing it with some of the ideas here. Lastly, I considered it a "snobby" thing based on the price.
No, it's just used/eaten in small quantities. Another way you'll see it is in a pasta dish. Say, something like fettucine with mushrooms and peas and a cream sauce, and there will be thin strips of prosciutto in there. It adds flavor.

A favorite dish of mine is veal saltimbocca, which is veal (you can also make this with chicken) layered with prosciutto and cheese on top of a bed of spinach.
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Old 05-22-2014, 08:43 PM
 
35,121 posts, read 37,816,014 times
Reputation: 61840
Quote:
Originally Posted by artemis agrotera View Post
exactly, I have memories of my grandfather slicing prosciutto and us grandkids hovering like it was santa claus, lol. Definitely not snobs.

Prosciutto and lamb. two reasons I could never be a vegetarian.

I agree and Gyros when one can find a good one.
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Old 05-22-2014, 08:48 PM
 
Location: Northeast
1,887 posts, read 1,710,396 times
Reputation: 3736
Quote:
Originally Posted by theatergypsy View Post
Tony Soprano ate it. He called it prazhoot. He also ate cappicola. He called it cabbagool. Now while I enjoy cabbagool, you can have my share of the prazhoot.
Well he did a good job of acting/talking the way some speak of such meats!

Like it wrapped in good mozzarel (lol) with EVOO, S/P and basil. Baked for a short time and enjoy.

It's on sale where i shop many times and that's when i buy, can't afford to pay top dollar for the good stuff.

But a treat for sure..
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Old 05-22-2014, 08:48 PM
 
Location: Retired in Malibu/La Quinta/Flagstaff
1,223 posts, read 1,218,376 times
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I was raised eating prosciutto. My non-Italian friends refer to it as "D**o Ham".
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Old 05-22-2014, 08:58 PM
 
Location: Philaburbia
31,166 posts, read 57,302,589 times
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Quote:
Originally Posted by Cleveland_Collector View Post
I've known it all my life as my grandparents were poor Italian immigrants (most definitely not snobs).
Same here. Gram used it sparingly, but she used it often.

As for the premise that liking prosciutto is snobby, that makes me think of polenta, which about 10 years ago morphed into a dish served in fancy restaurants. I was thinking: Grandma made polenta only when money was short for the week or when there were huge crowds to feed.
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Old 05-22-2014, 08:58 PM
 
13,710 posts, read 22,832,449 times
Reputation: 18526
Quote:
Originally Posted by Jkgourmet View Post
I love prosciutto and eat it often. But the OP should realize that eating it alone is not really the way it's meant to be served. It's meant to be part of a mixed cheese and meat plate, or wrapped around slightly cooked asparagus, or wrapped around shrimp then fried, or around a bread stick, or as a topping with arugula on a perfectly thin wood fired Italian pizza, or wrapped around melon, or as part of veal saltamboca. . .

I have to admit that I was hesitant to order a prosciutto wood fired pizza last week. It was excellent. The small amount of ham gave a great taste to the pizza.
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Old 05-22-2014, 09:00 PM
 
35,121 posts, read 37,816,014 times
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Prosciutto can give a nice savory balance to a very sweet/rich dessert. The salty of the prosciutto mixes with the sweet and makes the dish even more delicious.
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Old 05-22-2014, 11:29 PM
 
1,328 posts, read 701,514 times
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Yuck, that stuff smells like ****!
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Old 05-23-2014, 12:02 AM
 
3,595 posts, read 3,575,545 times
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I think you're just like a lot of Americans and are too used to the highly processed cold cut meat crap that passes off as 'ham', 'turkey', or 'beef'. Dop proscuitto is basically just salt and pork, that's it. Spainards are world renowned for making jamon, which is cured ham similar to proscuitto, but even better in my opinion.
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