Conventional wisdom says to never, ever cook prosciutto. Prosciutto gets very salty when cooked, and Italians consider it a total waste of money to eat any other way than thinly sliced in its natural state.However, sometimes when I have an end of prosciutto that's too small to nicely slice, I like to chop it up, fried it, and use it as almost as a salt alternative. This roasted asparagus with fried prosciutto and poached egg recipe is a great example. Enjoy!
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