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prosciutto
Prosciutto ( prə-SHOO-toh, proh-, Italian: [proʃˈʃutto]) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.
A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli-Venezia Giulia region. Unlike Italian Speck, which is also a dry-cured ham, prosciutto is not smoked.
The names prosciutto and prosciutto crudo are generic, and not protected designations, and may name or describe a variety of hams more or less similar to Italian prosciutto crudo or other dry-cured hams worldwide.
Ingredients
fresh figs
thin slices of prosciutto
goat cheese
Cut an "X" in the top of each fig, but do not cut all the way to the bottom. Wrap the prosciutto around the fig (you can use a toothpick to secure if you must, but try to get it to stay together without one), leaving the upper half...
Ingredients
fresh asparagus spears
thin-sliced prosciutto
fresh-grated Parmigiano-Reggiano
fresh-grated lemon zest
Steam asparagus spears. With a slice of prosciutto flat on your work surface, lightly sprinkle grated cheese and/or grated lemon rind. Starting at one end of the prosciutto, place...
Another savoury melon recipe. I always forget how delicious (and low calorie) hearts of palm are. Here, I can buy them easily in tins and they are brilliant in salad. Anyway, I found a tin on the cupboard and got inspired. Here is the result:
Photographed today in natural light
Ingredients...
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