Any Prosciutto Lovers Here?

[Linda0818]

I absolutely adore the melon/prosciutto flavor.

 

[Cooking Goddess]

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...

 

[Linda0818]

Sounds good, CG

 

[taxlady]

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.

 

[CharlieD]

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.

 

[kenmiller]

I love prosciutto's, it's one of my favourite Italian dish

 

[Andy M.]

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.

 

[Recipes Make Magic]

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.

 

[Linda0818]

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

 

[Janetsummer]

My husband loves prosciutto. I usually serve it with cheese and wine but I haven’t done a lot of cooking with it.
I’m looking to change that.

 

[msmofet]

Saltimbocca is very good. Can be made with chicken or veal cutlets or thin sliced and pounded pork loin.