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Prosciutto and melon

post #1 of 152
2/23/09 at 1:53am
Thread Starter 
There may be no greater combination.

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post #2 of 152
2/23/09 at 1:56am
Bacon + egg + cheese=clearly better
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post #3 of 152
2/23/09 at 2:02am
Thread Starter 
Quote:
Originally Posted by Connemara View Post
Bacon + egg + cheese=clearly better

Not even in the same league.
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post #4 of 152
2/23/09 at 2:05am
That is a good combo. Another one I do frequently is just prosciutto wrapped around a piece of mozzarella. Peaches too sometimes, if matched with the right type of prosciutto. I've been hounding over the stuff lately, and have gone through about 2 dozen varieties that my local store has in the past couple of months. I forget the name, but my favorite so far is actually one out of southern Germany - somewhat dry but well aged, with very little fat in it. (which I think under European trade laws is not allowed to use prosciutto in it's name)
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post #5 of 152
2/23/09 at 2:09am
a classic indeed.
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post #6 of 152
2/23/09 at 2:12am
Quote:
Originally Posted by why View Post
Not even in the same league.

QFT.
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post #7 of 152
2/23/09 at 2:13am
Prosciutto with melon is fucking unreal...With a glass of Gavi di Gavi...Unrealer.

Also fresh figs wrapped in prosciutto is nice but I can't enjoy it as often as I like because of terrible allergies to many fruits.
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post #8 of 152
2/23/09 at 2:18am
vote for figs + prosciutto.
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post #9 of 152
2/23/09 at 2:19am
About 3-4 mornings every week I have two poached eggs covered with two slices of prosciutto and topped with fresh corse ground pepper. I love it and the egg flavor is subtle enough to enjoy the full taste of the meat.

My dog runs into the kitchen when she hears me unwrapping the prosciutto. She begs, turns around three times and rolls over. I then give her a little piece. It puts a smile on my face for the morning.
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post #10 of 152
2/23/09 at 2:39am
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Quote:
Originally Posted by pocketsquareguy View Post
About 3-4 mornings every week I have two poached eggs covered with two slices of prosciutto and topped with fresh corse ground pepper. I love it and the egg flavor is subtle enough to enjoy the full taste of the meat.

I think that's a hangable offense in Italy. I'd think if anything pancetta would work better with that and even then Canadian bacon or country ham is cheaper and probably goes a lot better with eggs.
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post #11 of 152
2/23/09 at 2:53am
I can attest to this. Also worth noting - Cantaloupe tacos splashed with some Tapatio. Squeeze a little lime on there and you're set.
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post #12 of 152
2/23/09 at 2:54am
My votes for figs and prosciutto My aunt, who is now dating this rich guy in italy (in pescara or something like that, i forget) came back for christmas and made an awesome appetizer of figs stuffed with fresh mozz, and wrapped in prosciutto. She made like 25 of them for the big extended family dinner and i'm pretty sure i ate at least 10 of them.
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post #13 of 152
2/23/09 at 2:57am
Thread Starter 
Pescara é molto bene. Viaggio a Pescara tutti la volta.
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post #14 of 152
2/23/09 at 3:04am
Quote:
Originally Posted by why View Post
I'd think if anything pancetta would work better with that and even then Canadian bacon or country ham is cheaper and probably goes a lot better with eggs.

You haven't tried it have you? It was first served to me by Alice Waters and I've enjoyed it ever since especially with toasted ACME bread.
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post #15 of 152
2/23/09 at 3:09am
This makes my mouth water a little.
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