Linda0818
Head Chef
I absolutely adore the melon/prosciutto flavor.
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.
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.
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.