 |
|
07-30-2019, 04:08 PM
|
#21
|
|
Head Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 1,180
|
I absolutely adore the melon/prosciutto flavor.
|
|
|
|
07-30-2019, 04:20 PM
|
#22
|
|
Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,410
|
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...
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
|
|
|
|
|
07-30-2019, 05:29 PM
|
#23
|
|
Head Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 1,180
|
Sounds good, CG 
|
|
|
|
|
07-31-2019, 12:15 AM
|
#24
|
|
Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,422
|
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
|
|
|
|
|
07-31-2019, 06:09 AM
|
#25
|
|
Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
|
Quote:
Originally Posted by CraigC
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.
__________________
You are what you eat.
|
|
|
|
|
07-31-2019, 07:59 AM
|
#26
|
|
Senior Cook
Join Date: May 2019
Location: edinburgh
Posts: 121
|
I love prosciutto's, it's one of my favourite Italian dish
|
|
|
|
|
07-31-2019, 09:24 AM
|
#27
|
|
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,711
|
Quote:
Originally Posted by 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.
|
Yes, different but also delicious.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
|
|
|
|
|
08-21-2019, 11:20 AM
|
#28
|
|
Senior Cook
Join Date: Aug 2019
Location: Vancouver, B.C.
Posts: 431
|
Quote:
Originally Posted by Linda0818
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.
__________________
Regards,
Paul
|
|
|
|
|
08-21-2019, 03:38 PM
|
#29
|
|
Head Chef
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 1,180
|
Quote:
Originally Posted by Recipes Make Magic
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 
|
|
|
|
|
11-11-2019, 10:26 AM
|
#30
|
|
Assistant Cook
Join Date: Jun 2019
Location: Pennsylvania
Posts: 4
|
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.
|
|
|
|
|
11-11-2019, 02:34 PM
|
#31
|
|
Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,166
|
Saltimbocca is very good. Can be made with chicken or veal cutlets or thin sliced and pounded pork loin.
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
|
|
|
|
|
|
Any Prosciutto Lovers Here?
Linda0818
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
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
