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Prosciutto Ends?

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I picked up some prosciutto ends as an impulse buy at the Italian deli.

Now what should I do with these???

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  1. My favorite! I beg those off the deli people whenever I can.
    If you're a bread-baker, try a lard bread. I'm in the process of tweaking The Bread Bible's version and haven't quite gotten it where I'd like it. (If anyone has any great recipes, please share!)
    Minced up bits sauteed first are great added to most any tomato sauce. You could also saute some with your onions when making wine sauces for Italian dishes.
    Minced and cooked with eggs for breakfast, brunch, etc.

    Looking forward to seeing what others come up with.

    1. Works well for seasoning a pot of beans.

      1. Pasta with cream and proscuitto
        Pasta shells with peas , red onions , proscuitto, garlic , red pepper and parsley.
        Rapini with shereded prosuitto.

        1. I toss 'em into stocks. A little too light for beef, gets lost. But adds great flavor to chicken, pork and fish stocks. Then you can shred or dice them and put the meat into whatever soup you make. Kicks ass in clam chowder.

          1. My son uses a coarse cheese grater and sprinkles them all over everything...salads, pasta, you name it. Mmmm.

            1 Reply
            1. re: bear

              now that is a plan

            2. carbonate.

              1. Cut them up like lardons, and sprinkle them on salads. T hey are also great on gaspacho as a topping, with a few slices of boiled egg. I usually prefer jamon iberico, but proscuitto ends are mu ch cheaper....

                Great omelet filling.

                1. Dice and use them anywhere you'd use pancetta or pork cracklings. Think of them as leaner versions of your favorite cured pork products. The classic is to sauté them gently with onion, then add fresh peas and a little water and simmer till the peas are tender. This is called piselli al prosciutto and is best with green onion. Try them in carbonara. Also quiche lorraine (I suppose), and a frittata with lots of parmigiano (be sure to serve warm enough so the cheese is soft).