Culinary Use of Prosciutto

Prosciutto

Prosciutto is among the tastiest meat delicacies. It is part of the premier ones used in Mediterranean cuisine.

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.

In Italian culinary tradition, this type of ham is most commonly used in the preparation of appetizers and antipasti. It is not heat treated, otherwise its taste properties change.

Prosciutto is an excellent addition to all kinds of fresh salads. In combination with mozzarella or delicious pasta, it gains an indescribable taste.

Ham

The use of prosciutto is varied. It can be eaten with sandwiches, pizza, sauce or as a main ingredient in panini sandwiches. Here are several ideas for including this Italian ham in your menu:

Bruschetta with Prosciutto

Ingredients: 9 oz prosciutto, 1 baguette, 3 tomatoes, parsley, rosemary, 3 1/3 tbsp olive oil, salt.

Sandwiches

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

Ingredients: 2 boiled eggs, 2 oz feta cheese, 1 tablespoon butter or margarine, black pepper peppercorns, a red pepper, 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.

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