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Prosciutto

Mottmott

By Mottmott
in Italy: Cooking & Baking

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Jason Perlow

Jason Perlow

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Cook it up in in a pot of tomato sauce, it will release its favor into the sauce. Great for pasta, pizza, etc. Combine this with some parmigianno reggiano rinds...

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

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Alex

Alex

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Cook it up in in a pot of tomato sauce, it will release its favor into the sauce. Great for pasta, pizza, etc. Combine this with some parmigianno reggiano rinds...

I also use proscuitto end + p-r rinds when cooking cannellini beans.

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Jason Perlow

Jason Perlow

Posted
Posted
Cook it up in in a pot of tomato sauce, it will release its favor into the sauce. Great for pasta, pizza, etc. Combine this with some parmigianno reggiano rinds...

I also use proscuitto end + p-r rinds when cooking cannellini beans.

Yep, its also good for stuff like making various types of minestre soups like pasta fagiole, escarole/bean and minestrone.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

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Mottmott

Mottmott

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  • Topic Starter
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Cook it up in in a pot of tomato sauce, it will release its favor into the sauce. Great for pasta, pizza, etc. Combine this with some parmigianno reggiano rinds...

Jason, funny you should mention that and I will try it. Does it work a bit like anchovy does when added as a base note?

I'm making some stuffed squid in tomato sauce today. I was planning to add some prosciutto to the ricotta filling and wonder whether having it in the sauce, too, mightn't dilute the impact of the ricotta in the filling. (I still haven't decided exactly how I feel about twining a particular flavor throughout a dish so that every element includes it instead of having the individual flavors bump up against each other pristinely.) Now that you've brought this up, maybe I'll put the prosciutto in the sauce instead of the stuffing. Oh, oh, choices, choices.

"Half of cooking is thinking about cooking." ---Michael Roberts

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Mottmott

Mottmott

Posted
  • Topic Starter
Posted
Cook it up in in a pot of tomato sauce, it will release its favor into the sauce. Great for pasta, pizza, etc. Combine this with some parmigianno reggiano rinds...

I also use proscuitto end + p-r rinds when cooking cannellini beans.

Great suggestion. Isn't it wonderful how much one's cooking improves by using the bits that so many people discard.

Now that summer is coming I will be making lots of beans. I love to keep them in the fridge for impromptu salads. One of my favorite lazy summer tricks it to keep some beans and rice on hand so I can add whatever raw veggies look best to make a salad du jour - and homemade beans are so much better. And these salads not only taste good but are pretty enough to make a party dish.

"Half of cooking is thinking about cooking." ---Michael Roberts

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Jason Perlow

Jason Perlow

Posted
Posted
Cook it up in in a pot of tomato sauce, it will release its favor into the sauce. Great for pasta, pizza, etc. Combine this with some parmigianno reggiano rinds...

Jason, funny you should mention that and I will try it. Does it work a bit like anchovy does when added as a base note?

Yeah, it adds an extra savory "something".

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

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Mottmott

Mottmott

Posted
  • Topic Starter
Posted
Cook it up in in a pot of tomato sauce, it will release its favor into the sauce. Great for pasta, pizza, etc. Combine this with some parmigianno reggiano rinds...

Jason, funny you should mention that and I will try it. Does it work a bit like anchovy does when added as a base note?

Yeah, it adds an extra savory "something".

I went with putting some prosciutto in the sauce instead of the stuffing. It's all in the oven now. LOOOve braising.

"Half of cooking is thinking about cooking." ---Michael Roberts

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