Prosciutto owes its origins to Italy. Genuine Prosciutto is made from pork thighs/legs. They are marinated and left to cure in specific conditions. The secret in the preparation is the spices and just the right amount of salt, as well as the origin of the meat and the habitat of the animals.
Bruschetta with Prosciutto
Preparation: Cut the baguette into slices. Smear each one with olive oil, salt lightly and toast briefly.
In a bowl, combine the olive oil, chopped parsley and rosemary, the finely chopped tomatoes and a little salt. Once the baguette slices are toasted, smear them with this mixture. Put a piece of prosciutto on each slice.
Antipasto with Prosciutto
Ingredients: 10 thin slices of prosciutto, 10 grissini or other thick breadsticks.
Preparation: Wrap each prosciutto slice around a grissino, leaving an inch or two unwrapped. Arrange them in a platter.
Chicks and Prosciutto
Preparation: Separate the yolks from the eggs. Add the butter and feta cheese to the yolks. Knead them very well with a fork until you get a smooth mixture. Take some of it and form a 1 large and 1 small ball.
Put the smaller one on top of the larger. Make eyes from the black pepper. Cut out a beak from the red pepper and shape wings from the egg whites. Arrange pieces of prosciutto around the chick.