Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
My first experience with it was at a cooking class where they made chicken saltimbocca. I loved it so much, I made up my own recipe using prosciutto inside a stuffed chicken breast. My sister came to visit and I told her I was going to make it for her and she said she had a similar recipe and would make her verison for me. What she did was amazing. She wrapped the prosciutto on the outside of some boneless things and sauteed in a pan. The prosciutto magically sticks to the chicken and you get this kind of crispy effect. It is pricey so I don't buy it often but I usually buy the prepackaged slices. I wouldn't trust the HEB to slice it thin enough for my preference.
The downstairs kitchen of my grandparents' house always had salami, pepperoni, prosciutto, provolone, and garlic hanging on the back wall. There was a barrel or two of vino fermenting in the back room.
If I think about it real hard, I can smell it right now.
The downstairs kitchen of my grandparents' house always had salami, pepperoni, prosciutto, provolone, and garlic hanging on the back wall. There was a barrel or two of vino fermenting in the back room.
If I think about it real hard, I can smell it right now.
Mmmm, prosciutto and provolone stuffed cherry peppers lightly seasoned with olive oil and sea salt roasted on a grill along side stuffed shrimp with a nice cold Scottish Ale. Mmmmm...
Mmm, prosciutto. The reason it's so expensive is the long curing process. It taste a lot like country ham to me, just sliced very thin.
Prosciutto (which I like) is not like country ham(which I don't like) at all. Differnet texture, not near as salty.....about all they have in common is that they are dry cured.
Prosciutto (which I like) is not like country ham(which I don't like) at all. Differnet texture, not near as salty.....about all they have in common is that they are dry cured.
And they're are both ham.
The taste is similar to me. I know they are different, though.
I'm sure my grandfather felt particularly snobbish when he was on the other side of that wall, in the garage part of the basement, standing under the shower head in the corner so he could wash off all of the coal dust before coming into the house.
My sincere advice to the prosciutto eating public: Get the best prosciutto you can afford, have it sliced razor thin, and whatever you do, do NOT trim off the fat; the fat is as much a part of the experience as the lean. You can try wrapping fresh fig halves in prosciutto. Wash it down with a nice off-dry Riesling.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
