Recipe involving huge amount of prosciutto?
- sequins Sep 19, 2006 09:28 PM
I had a crazy craving for prosciutto -- so I bought two pounds of it to snack on. This was unreasonable. There's now too much left -- over a pound -- and before its loss of freshness outpaces my snacking power I'd like to use it to making something. I would like a recipe or two using a lot more prosciutto than, say, carbonara or saltimbocca alla romana. Please advise.
How about making lots of risotto? I often top my risotto off with prosciutto. Might get a little too salty.
There's a recipe in Julia Child's Mastering the Art of French Cooking for a very tasty leek and ham gratin that you could probably substitute proscuitto into. I'm in the office so I can't summarize the recipe, but if you have the book, you can look it up.
Other uses are to serve it wrapped around asparagus or with melon, or use it in a panini sandwich.
How about a foccacia or a stuffed bread with it and cheese?
Make a pizza dough, roll into a rectangle, layer proscuitto and cheese, then roll up and bake.