Prosciutto Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
1: text only,
Directions:
Prosciutto is unsmoked, salted, and cured ham. Perhaps the best and
best-known prosciutto of Italy is produced in the hills of Langhirano
just outside Parma. This prosciutto, just like parmigiano-reggiano,
is produced under struck regulations by the Consortium of Producers
of _Prosciutto di Parma_. Only the best-quality pigs are used for
this prosciutto, and they are fed with a special high-protein diet.
_Prosciutto di Parma_ is now available for the first time in this
country.
It has a lovely dark pink color with just a bit of marbling of fat
and it is deliciously sweet. This ham is widely used in Italian
cooking. Sliced prosciutto, tightly wrapped in plastic, can be kept
in the refrigerator for 1 to 2 days. After that it will dry out. Do
not freeze prosciutto.
_Prosciutto di Parma_ is sold with or without its large central bone.
American-made prosciuttos such as Volpi, Daniele, and Citterios are
good substitutes.
From: Trattoria Cooking
Charrin off the Ol Point..from the O :-)
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 08-24-93 (09:36) Number:
65332 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: Pancetta Conf: (149) COOKING
Yield: 1 servings
Source from luhu.jp
best-known prosciutto of Italy is produced in the hills of Langhirano
just outside Parma. This prosciutto, just like parmigiano-reggiano,
is produced under struck regulations by the Consortium of Producers
of _Prosciutto di Parma_. Only the best-quality pigs are used for
this prosciutto, and they are fed with a special high-protein diet.
_Prosciutto di Parma_ is now available for the first time in this
country.
It has a lovely dark pink color with just a bit of marbling of fat
and it is deliciously sweet. This ham is widely used in Italian
cooking. Sliced prosciutto, tightly wrapped in plastic, can be kept
in the refrigerator for 1 to 2 days. After that it will dry out. Do
not freeze prosciutto.
_Prosciutto di Parma_ is sold with or without its large central bone.
American-made prosciuttos such as Volpi, Daniele, and Citterios are
good substitutes.
From: Trattoria Cooking
Charrin off the Ol Point..from the O :-)
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 08-24-93 (09:36) Number:
65332 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: Pancetta Conf: (149) COOKING
Yield: 1 servings
Source from luhu.jp
Tags
Meats