This is a fairly obvious leap, I feel a bit dull of wit for not having figured this was going to happen, but the result is good so I am sharing!
We had a huge piece of prusciutto in the frigde, and as it has been eaten I have been hanging on to the rind with the attched fat for flavouring things....I made a good risotto with some last week..
any way, I am roasting some cubed potato and thought I would chuck in the prociutto to help flavour the oil....instead we have the most wonderful crackling ever, a lovely snappy texture, crisp not chewy and a superb taste. So now instead of campari soda Husband is having a lager and pork crackling before supper....
if you get some of this hang on to it!
We had a huge piece of prusciutto in the frigde, and as it has been eaten I have been hanging on to the rind with the attched fat for flavouring things....I made a good risotto with some last week..
any way, I am roasting some cubed potato and thought I would chuck in the prociutto to help flavour the oil....instead we have the most wonderful crackling ever, a lovely snappy texture, crisp not chewy and a superb taste. So now instead of campari soda Husband is having a lager and pork crackling before supper....
if you get some of this hang on to it!