What to do with prosciutto?
I picked up some prosciutto at Benton’s Smoky Mountain Country Hams, Madisonville, Tenn.
Since you can only get it in Tennessee (they can't ship the prosciutto, presumably for heath code reasons) and being the glutton I am, I bought way too much.
The first servings were delicious, but I unfortunately am a salt wimp. I can still feel the salt burn on the roof of my mouth. Any suggestions on ways to tame this? Any produce/fruits in season in the Bay Area that might complement the pork?
(BTW I also had country ham for the first time--salty and funky, not for the faint of heart).
Real prosciutto is less salty than regular American ham. If this is saltier, it probably won't work very well to treat it like its Italian namesake.
How about making a sandwich with unsalted butter?
Omelets, or scrambled eggs. Quiche even.
Or, dice up and use in fried rice.
And if you enjoy oatmeal, blend it into oatmeal. Add a bit of brown sugar if you want to balance the salinity of the ham.