Pronounce it: proh-shoo-toe
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the Italian for ham, but is widely used to describe seasoned, cured, air-dried ham. True prosciutto comes from Italy, but versions are now produced elsewhere.
'Prosciutto cotto' is cooked and 'prosciutto crudo' is raw (although safe and ready to eat thanks to the curing process). Italian prosciuttos are labelled according to their city or province of origin. The most famous is 'prosciutto di Parma' or Parma ham, which is salted and air-dried for 8 to 24 months.
Choose the best
In supermarkets prosciutto comes pre-prepared in thin, almost transparent, slices. However, delis will cut fresh slices from the leg at the desired thickness.
Prepare it
Prosciutto is usually eaten raw, but can be added to pasta or risotto. Add it at the last minute as lengthy cooking will toughen it and destroy the delicate flavour.
Store it
Keep in the fridge and consume by the use by date. Once opened eat within two days.
Cook it For a classic no-fuss Italian starter, drape slices of prosciutto over quarter of a juicy melon - and that's it.
Alternatives
Try pancetta or ham.
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the Italian for ham, but is widely used to describe seasoned, cured, air-dried ham. True prosciutto comes from Italy, but versions are now produced elsewhere.
'Prosciutto cotto' is cooked and 'prosciutto crudo' is raw (although safe and ready to eat thanks to the curing process). Italian prosciuttos are labelled according to their city or province of origin. The most famous is 'prosciutto di Parma' or Parma ham, which is salted and air-dried for 8 to 24 months.
Choose the best
In supermarkets prosciutto comes pre-prepared in thin, almost transparent, slices. However, delis will cut fresh slices from the leg at the desired thickness.
Prepare it
Prosciutto is usually eaten raw, but can be added to pasta or risotto. Add it at the last minute as lengthy cooking will toughen it and destroy the delicate flavour.
Store it
Keep in the fridge and consume by the use by date. Once opened eat within two days.
Cook it For a classic no-fuss Italian starter, drape slices of prosciutto over quarter of a juicy melon - and that's it.
Alternatives
Try pancetta or ham.
Recipe suggestions
Asparagus Wrapped With Prosciutto : Low Carb
more details here
Warm courgette and aubergine salad, with prosciutto : Low carb
more details here
Frittata with Butternut Squash, Spinach and Prosciutto
more details here
You will find a variety of articles and recipe ideas within this blog. It is important to note, not all may be suitable for you. If you have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
Very informative and some delicious looking recipes, too.
ReplyDeleteThank you Jan.
Have a lovely day~
Thanks for the info on proscuitto, very helpful.
ReplyDeleteHello,
ReplyDeleteI would love to try both the recipes with the wrapped asparagus and the Frittata, YUM!
Happy Sunday, enjoy your day. Have a great new week ahead.
You have made me hungry with these delicious ideas. Valerie
ReplyDeleteooooh i just love it!! my favorite is with fresh mozzarella and tomato...but it is so good, any way you eat it!!!
ReplyDeleteMy favorite ham...i have always in the fridge..Nice in salade or bij a glass of wine....mmmmmm....lovely week 💕
ReplyDelete...several tasty looking choices.
ReplyDeleteGood suggestions!
ReplyDeleteNot for me, but it is a very popular treat.
ReplyDeleteThey all look like great recipes.
ReplyDeleteI LOVE Prosciutto and buy it all the time. I love it with mellon, love it in eggs, and with pasta. It's so full of flavor you really don't need very much. You get the taste of meat, but you don't need to have mounds of meet. I like to chop onion, and half cherry tomato's with it over pasta and drizzle with olive oil and good cheese. Yum. Salad...must remember that.
ReplyDeleteMy favorite recipe is that frittata,looks great!Hugs,Jann!
ReplyDeletei love the idea of the asparagus wrapped with poscuito - we often have some in pasta.
ReplyDeleteHmmmm, love it, too!
ReplyDeleteSuch an interesting and helpful post, Jan!
ReplyDeleteThe suggested recipes look really tasty.
Wishing you all a happy week ahead!
That's a classic for me, usually with serrano. Our yearly treat in Menorca is seeing slices of serrano on the breakfast buffet and to then add a fried egg, baked tomato and beans. Can't wait for the asparagus season now as I'm not keen on that Peruvian asparagus that's travelled half way around the world.
ReplyDeleteHave a good week Jan and Eddie.
Pratos deliciosos que me fizeram abrir o apetite, aproveito para desejar uma boa semana.
ReplyDeleteAndarilhar
Dedais de Francisco e Idalisa
O prazer dos livros
Amazing recipes. Thank you for sharing them
ReplyDeleteLove Chrissie xx
Great recipes. I am a great fan of asparagus wrapped in ham but I like it with a cheese sauce and grilled.
ReplyDeleteHello Jan!
ReplyDeleteGreat recipes and good suggestions!
I love Prosciutto,and i make piza with mozzarella and Prosciutto!
Thank you for sharing! Have a lovely day and a happy week!
Dimi...
Yummy recipes ~ Delish!
ReplyDeleteHappy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)
we made a recipe that the Prosciutto was wrapped around a chicken breast a year or so ago, this reminding me of that, I will have to look for that recipe again :) I didn't know the background of it, neat to read that
ReplyDeleteThanks so much Jan! This all looks so good! Big Hugs!
ReplyDeletesounds great recipes dear Jan!
ReplyDelete