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Old 07-30-2019, 04:08 PM   #21
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I absolutely adore the melon/prosciutto flavor.
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Old 07-30-2019, 04:20 PM   #22
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It's good with pear, too. Or at least it is in a salad. One of the "fancy" salads that are OK with Himself is when I use a butter lettuce blend with roasted pear, torn prosciutto, walnuts, and a vinaigrette dressing. Grapes are good, too, on that salad. And a bit of goat cheese, but not on Himself's salad. I bet it could be turned into a dinner salad, too, if you add some grilled chicken.

Ooo, making myself hungry. Going to prep supper now...
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Old 07-30-2019, 05:29 PM   #23
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Sounds good, CG
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Old 07-31-2019, 12:15 AM   #24
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While I am a huge fan of prosciutto, I have just discovered "coppa". It's similar, but softer. When I put it on a sandwich, I don't need to hold on tight to avoid pulling an entire slice out of the sandwich with the first bite. The one we have been eating is from a local pork farm.
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Old 07-31-2019, 06:09 AM   #25
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The stuff imported from Italy isn't the same as what you get in Italy. Our FDA requires it be cured longer than that usually done in Italy.


I guess I was lucky to have spent 6 month in Italy and eat the real thing.
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Old 07-31-2019, 07:59 AM   #26
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I love prosciutto's, it's one of my favourite Italian dish
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Old 07-31-2019, 09:24 AM   #27
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Originally Posted by taxlady View Post
While I am a huge fan of prosciutto, I have just discovered "coppa". It's similar, but softer. When I put it on a sandwich, I don't need to hold on tight to avoid pulling an entire slice out of the sandwich with the first bite. The one we have been eating is from a local pork farm.

Yes, different but also delicious.
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Old 08-21-2019, 11:20 AM   #28
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Everything sounds so delicious.

Something different I found once in searching for sandwich ideas is a turkey club panini that calls for prosciutto, but crispy prosciutto. I was skeptical, but gave it a shot. It's actually quite tasty and lends wonderful flavor and crunch to the turkey club panini. You lay slices of prosciutto onto a baking sheet lined with parchment paper and bake the slices at 350 for about 15 minutes.

Again, I was skeptical. I was like "okay, this weird" at first, but I've done it that way a few more times since.
Right on !
Crisp it up - in the oven or stovetop fried - crumble it up a bit, and sprinkle it throughout as a tasty topping on pizza.

I also use it crumbled up as part of a number of meat variations in my cannelloni fillings - or for sprinkling on any pasta dishes along with grated parmesan or pecorino, among other uses.
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Old 08-21-2019, 03:38 PM   #29
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Right on !
Crisp it up - in the oven or stovetop fried - crumble it up a bit, and sprinkle it throughout as a tasty topping on pizza.

I also use it crumbled up as part of a number of meat variations in my cannelloni fillings - or for sprinkling on any pasta dishes along with grated parmesan or pecorino, among other uses.
Those sound like great ideas
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prosciutto, recipe

Any Prosciutto Lovers Here? I love Prosciutto and one of my favorite munchies/appetizers is Prosciutto-wrapped cantaloupe. Any melon works good, but cantaloupe is my absolute fave. However, I'm wondering about other ways to eat Prosciutto besides wrapped around melon or cheese sticks. How do you eat/serve yours? Recipes/pics appreciated, if you have them. 3 stars 1 reviews
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