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Prosciutto and melon
- Thread starter why
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robin
Stylish Dinosaur
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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)
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)
freespirit
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Not even in the same league.Originally Posted by why
QFT.
Prosciutto with melon is ******* 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.
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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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.
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.
why
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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.Originally Posted by pocketsquareguy
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.
apolloguise
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I can attest to this. Also worth noting - Cantaloupe tacos splashed with some Tapatio. Squeeze a little lime on there and you're set.
chronoaug
Boston Hipster (Dropkick Murphy)
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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.
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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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.Originally Posted by why
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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