Pietro, Would You Please Pass the Prosciutto?
So soft. Just enough salt. Buttery texture. Nearly translucent. Abundant, rich flavor. These are some of the first words that come to mind when describing “prosciutto,” that delicious and famous cured Italian ham. Prosciutto’s been made since ancient times and the recipe, very simply, hasn’t changed a bit. Why? Because prosciutto is nothing more than--as noted on the Prosciutto Ham Consortium website--high-grade pig, salt, air, and that precious thing called time.
Prosciutto is now produced in many parts of the world, but its fame was born in northern Italy, Emilia-Romagna, Friuli-Venezia Giulia, and Tuscany. The most famous of all the prosciutto-producing towns is Parma, in Emilia, and other exceptional varieties are found also in nearby Modena and in San Daniele, located in Friuli-Venezia Giulia. In Italian markets you’ll find prosciutto crudo (raw) and prosciutto cotto (cooked). Most prefer crudo, but it’s worth finding out for yourself which you prefer. Remember, crudo can be made cotto, not the other way around! How to enjoy your prosciutto? There are may ways! Enjoy it wrapped around fresh cut melon, figs, or pears. Serve it with fresh mozzarella as an appetizer. Savor it on toasted bread, even for breakfast. Enjoy it on pizza or in a sauce. Try it in a risotto. Combine it with some pecorino or another rich and flavorful cheese, even have it with the mild and soft stracchino on lightly oiled and salted bread to make a wonderful panino. For more possibilities, explore the Parma Ham Consortium’s list of recipes. Remember, too, that prosciutto’s so good that having it alone should do the trick. |
Enjoy this Prosciutto di Parma spot from 1963!
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Carpaccio di bresaola.
Ready for a real treat? If so, you'll need to make a special run to a special store to get one of the ingredients. Is it for the lemon? Come on! The Parmigiano-Reggiano? Nope, but perhaps. How about for the olive oil? Are you kidding me? The pepper? That'd have to be some special pepper. But it must be for the arugula? Nope, you can find that at most grocery stores. It's for the bresaola. And what is this bresaola that Nello's talking about? It'd be the delicious and slightly smoky cured beef that should be sliced thin and served at room temperature or chilled. To make this antipasto, first lay out a few slices of bresaola on a plate, then on top squeeze a bit of lemon juice, add the arugula leaves, shave a healthy dose of Parmigiano-Reggiano, and then sprinkle some pepper and olive oil. The end result is an Italian treasure.
Insalata caprese.
It wasn't until June 20, 2000 (22 years into life) that I first ate an entire raw tomato. Before that I used to preach against tomato-eating. Somewhere along the line I was told tomatoes were poisonous. "Best stay away, little Nello." But then June 20, 2000 came along; I was seated across from an appropriately burly American opera singer at a little trattoria in Palermo. His Italian was beautiful (as I said, an opera singer) and he recommended to me (as a birthday gift?) that I try the "insalata caprese." He told me not to even flinch, not to even look, just order. I did and I was horrified when that plate full of raw tomatoes arrived before me. "Will I survive?" But not only did I survive, my entire life was changed. In that moment began a love affair. Now, what is this insalata caprese that converted me? To begin, it's a dish that's too simple to make--but often the simplest things bring the greatest joy. Pick up one or two plump tomatoes, a ball of fresh mozzarella (as fresh as possible!), and fresh basil leaves. Slice the mozzarella and tomatoes, salt (and a good deal at that), toss eight or ten fresh basil leaves on top, and then drizzle olive oil over the entire dish. "Fede, speranza, carita'." Trust, hope, charity. The colors of the Italian flag. Insalata caprese. Yum.
Crostini misti.
A common antipasto in Tuscany and Umbria is a dish of crostini misti (mixed toasted breads). To make, slice bread, lightly coat with olive oil, toast until crispy, and then top with tomatoes (seasoned and raw), chopped mushroom (cooked), and spreads, like liver pate or lard. Another similar mixed antipasto comprises cheeses like pecorino and sliced cured meats, like prosciutto. Try preparing a combination of these as a starter. Pair with a mild red and then, as you move to your primo and secondo, try a bit stronger wine.
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