Husband-Tested in Alice’s Kitchen
Have you tried prosciutto? It’s a ham that has not been smoked, but seasoned, salted and air-dried; a curing process that takes anywhere from nine months to two years. It has a sweet, salty taste and is so flavorful, that a little of it goes a long way. It’s usually sold in very, very thin slices. Prosciutto does not require cooking, but it often used in many dishes cooked. In the photo, you will see that I crisped the prosciutto in the oven while roasting pear wedges to use in a salad, which I later served with blue cheese and walnuts. A few other ideas for using prosciutto are listed at the bottom of the recipe. Here is how to crisp up prosciutto (everything you need is in bold print):
Preheat oven to 375°F.
Line two rimmed baking sheets with parchment paper. Divide 12 slices prosciutto between baking sheets, laying them flat. Bake until the fat turns golden and meat is darker, about 15 minutes, rotating baking sheets from top to bottom halfway through baking time. Using tongs, carefully transfer prosciutto to paper towels to drain. It will crisp as it cools.
Crispy prosciutto can be used like bacon in whole pieces or crumbled. Here are some ideas for using prosciutto:
- Sprinkle on potato salad or a baked potato
- Crumble over scrambled or poached eggs
- Toss with cooked broccoli, asparagus or snap peas
- Serve on the side with pancakes or French toast
- Serve on a salad
- Sprinkle over potato or other creamy soup
- Add to a sandwich or wrap
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