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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.
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.
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.
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.
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.
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.
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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