msmofet
Chef Extraordinaire
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A repeat of last night. Prosciutto di Parma, fresh mozzarella, tomato, and fresh basil leaves dressed with oil, vinegar, and spices on seeded semolina Italian bread.
What did you eat Sunday, August 11, 2024?
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@msmofet, you make that meal sound like poetry.
blissful
Master Chef
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- Mar 25, 2008
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meal sized salads: little gem lettuce, tatsoi, diced apples, tomatoes, pickles, wheat berries, red beans w/tomato or caesar dressing.
Brownies, watermelon
Brownies, watermelon
Andy M.
Certified Pretend Chef
I grilled chicken wings. We also had pasta and cucumber salads.
I wanted easy and I wanted warm. So, it was an old standby, bachelor surprise. I had some ground pork that was already fried up with some chopped onion. I used that, some veg from the freezer: diced carrot, peas, green beans, and corn kernels, some fresh mushrooms, sesame seeds, and leftover brown basmati rice. That all got stir fried. I really enjoyed that. I did accidentally make enough for two meals. Oops.
Marlingardener
Sous Chef
With our hot weather, we've been having lots of salads and "keep the kitchen cool" food. I got tired of it, and really wanted to cook. I fixed sauteed chicken breasts with sage and sausage dressing, and chilled cantaloupe. Nice break, but back to no-cook or little-cook dinners.
I have tried putting prosciutto crudo on a sandwich. But, I find the meat doesn't get easily cut by teeth, so one ends up pulling long pieces of meat out of the sandwich while trying to eat it. I have occasionally cut up the prosciutto into small pieces and that works, but it's annoying. Any other tips?
Kathleen
Cupcake
No macaroni, so penne with stewed tomatoes, raw red onion, pickled beets, cornbread, new potatoes, and delicious shelly beans with bacon. Meals like this make me happy that I was raised on sweet tea and cornbread. 
In a sandwich, prosciutto must be very thinly sliced. We used to buy whole prosciuttos and my husband would divide them into 5/6 big chunks/pieces, then we'd vaccumm - pack each one. We have an electric slicer so we could choose how thin we wanted it.
Now I buy sliced prosciutto from the delicatessen counter at our local supermarket and they automatically slice it extremely thinly for me, so I've never really experienced that problem. Maybe over here, it's commonly used as panini/sandwich fillers.
So it's automatically sliced that way. We can also ask how thin we want it sliced.
If it's good quality and thinly sliced, you shouldn't have that problem of "tugging with your teeth"
.
OP
OP
msmofet
Chef Extraordinaire
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I get my prosciutto sliced very thin. I can ask for meats to be sliced thin or "shaved".
I also purchase very thinly sliced. But I also agree with taxy in that there are times you can't bite cleanly and
completely thru.
On the other hand - I don't often buy it to make into sandwiches. More likely to get it for wrapping something, ex. asparagus, or on a platter, twisted into an hor d'oeuvre of some sort. I once quickly fried slices into a wafer.
Also should say I don't think I've seen it any other way than thinly sliced. And also cut into lardons.
completely thru.
On the other hand - I don't often buy it to make into sandwiches. More likely to get it for wrapping something, ex. asparagus, or on a platter, twisted into an hor d'oeuvre of some sort. I once quickly fried slices into a wafer.
Also should say I don't think I've seen it any other way than thinly sliced. And also cut into lardons.
Ask them to slice it extremely thin to the point where they have to use deli paper in between layers so the slices don't stick to each other. Just make sure they give you some credit if it's heavy paper. Our deli uses extremely thin sheets of a plastic.
BTW, prosciutto crudo is NOT Prosciutto di Parma. It's regular ham.
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I use about 1/4 inch cubes in Pasta Primavera and in a casserole I sometimes make with prosciutto and porcini.
Are you sure? Crudo means raw in Italian. I thought it was the word "prosciutto" that meant ham. There are other places in Italy than just Parma, that make raw, aged prosciutto.
Oops, sorry, brain got mixed up this morning, cotto is regular ham.
The prosciutto that I get is very thinly sliced, but not shaved. I have bought it at a deli counter where they sliced it thin and put butcher paper between each piece, but it still didn't cut easily with teeth.
Is it like translucent thin? If it is, I'd have to wonder how long it's been open. I happened to need some once and they had recently finished one, so they opened a new one right in front of me. That was the best prosciutto we'd ever had outside if Italy.
Our deli counters use very thin translucent deli paper to separate the very thin slices otherwise it would be impossible to separate them
. Unless we need it for cooking, in this case we ask for thick slices.
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