msmofet
Chef Extraordinaire
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- Apr 5, 2009
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A repeat of last night. Prosciutto di Parma, fresh mozzarella, tomato, and fresh basil leaves dressed with oil, vinegar, and spices on seeded semolina Italian bread.
I have tried putting prosciutto crudo on a sandwich. But, I find the meat doesn't get easily cut by teeth, so one ends up pulling long pieces of meat out of the sandwich while trying to eat it. I have occasionally cut up the prosciutto into small pieces and that works, but it's annoying. Any other tips?Piadina Romagnola (flat bread), folded - with prosciutto and mozzarella - not Parma ham but our regional one).
I have tried putting prosciutto crudo on a sandwich. But, I find the meat doesn't get easily cut by teeth, so one ends up pulling long pieces of meat out of the sandwich while trying to eat it. I have occasionally cut up the prosciutto into small pieces and that works, but it's annoying. Any other tips?
Ask them to slice it extremely thin to the point where they have to use deli paper in between layers so the slices don't stick to each other. Just make sure they give you some credit if it's heavy paper. Our deli uses extremely thin sheets of a plastic.I have tried putting prosciutto crudo on a sandwich. But, I find the meat doesn't get easily cut by teeth, so one ends up pulling long pieces of meat out of the sandwich while trying to eat it. I have occasionally cut up the prosciutto into small pieces and that works, but it's annoying. Any other tips?
I use about 1/4 inch cubes in Pasta Primavera and in a casserole I sometimes make with prosciutto and porcini.I also purchase very thinly sliced. But I also agree with taxy in that there are times you can't bite cleanly and
completely thru.
On the other hand - I don't often buy it to make into sandwiches. More likely to get it for wrapping something, ex. asparagus, or on a platter, twisted into an hor d'oeuvre of some sort. I once quickly fried slices into a wafer.
Also should say I don't think I've seen it any other way than thinly sliced. And also cut into lardons.
Are you sure? Crudo means raw in Italian. I thought it was the word "prosciutto" that meant ham. There are other places in Italy than just Parma, that make raw, aged prosciutto.Ask them to slice it extremely thin to the point where they have to use deli paper in between layers so the slices don't stick to each other. Just make sure they give you some credit if it's heavy paper. Our deli uses extremely thin sheets of a plastic.
BTW, prosciutto crudo is NOT Prosciutto di Parma. It's regular ham.
Oops, sorry, brain got mixed up this morning, cotto is regular ham.Are you sure? Crudo means raw in Italian. I thought it was the word "prosciutto" that meant ham. There are other places in Italy than just Parma, that make raw, aged prosciutto.
Is it like translucent thin? If it is, I'd have to wonder how long it's been open. I happened to need some once and they had recently finished one, so they opened a new one right in front of me. That was the best prosciutto we'd ever had outside if Italy.The prosciutto that I get is very thinly sliced, but not shaved. I have bought it at a deli counter where they sliced it thin and put butcher paper between each piece, but it still didn't cut easily with teeth.
Ask them to slice it extremely thin to the point where they have to use deli paper in between layers so the slices don't stick to each other. Just make sure they give you some credit if it's heavy paper. Our deli uses extremely thin sheets of a plastic.
BTW, prosciutto crudo is NOT Prosciutto di Parma. It's regular ham.