Procsciutto should most definitely be fried. But first you must dice it, then render the fat out of it by frying. Use it to make a vinegar based salad dressing over a wilted spinach salad. To serve with grilled asparagus, or put into a cream or wine sauce (my favorite is deglazing the rendered fat with a good marsala wine [but that leads to chicken marsala which is teh awesome]). Or use it instead of ham in chicken cordon bleu.
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Date: 2009-06-04 01:39 pm (UTC)