Uses for Chunk o' Prosciutto
I picked up a brick of prosciutto (about 3-inch square by 1-inch thick) because I couldn't put it down, but I'm not sure what to do with it. Thoughts?
Summer ideas would be ideal but I'll be grateful for anything.
Thanks in advance!
Try chopping it up and adding it to split pea or black bean soup. I think you could also do a variaton ot the whole prosciutto draped melon thing. You know...cut it up and serve in a bowl with diced melons.
Some of my Italian friends also use it to flavor their minestrone.
Hope this helps!
i LOVE thinly sliced proscuitto, sliced heirloom tomatoes, arugula leaves (toss them in a little evoo and balsamic) and fresh mozzarella all between two slices of fresh baked baguette. heaven...
you could also hand-shred or thinly slice it and add it to panzanella.
Thinly sliced proscuitto and melon is not weird. The salt in the proscuitto and the sweetness of the melon really compliment each other It is one of the most popular antipasto in Italy. If you are serving proscuitto as is (not cooking it), it should be sliced very thin, never diced or cut into chunks. Don't trim the fat away as each slice should have some of it.
As suggested in previous posts, it is great in salads and sandwiches. It is good in pasta and risotto...add it in at the last minute. A little goes a long way in cooking. The leftover is great to flavor vegetable soups and beans.
Try it with tortellini/loni in a cream sauce with peas. The essence of spring on a summer day.
Or, saute it slightly and then add garlic and tomatoes, maybe add some vermouth, reduce slightly, toss in some basil, and top pre-cooked chicken breasts with it. Or add some vodka instead of the vermouth and some cream for a vodka cream sauce.
Make panini with thinly sliced proscuito and your choice of additional ingredients.
Love procuitto with cantalope as others have suggested. I like a crack of black pepper on it as well, sweet, salty, peppery. Fabulous.
Make a cold Italian quinoa salad with nibs of proscuitto, chunks of slightly-less-than-ripe melon, onion bits, red and green roasted pepper and an olive-oil italian dressing. Chill for a refreshing and unusual side to rosemary barbecued chicken.
Dice it fine, sautee in butter or olive oil for a few minutes, toss in fresh peas, a sprig of fresh mint if you've got it, and salt, cover let simmer, stirring occasionally, until the peas are cooked (just a few minutes).
Sounds like you bought a prosciutto end. I use these in summer chopped fine as a base for pasta sauces with zucchini and ricotta. You can freeze this, too, and use in fall cooked dishes with no problem.