"Mark Thorson" ha scritto nel messaggio


> At Trader Joe's, I bought a package of a cheap
> prosciutto (Stockmeyer's, from Germany). I've
> eaten this prosciutto often, and while not the
> best, it's a very good value. You get a lot
> for your money.

You get crap for your money. Don't fry prosciutto crudo. The only reason
to ever do that is to flavor some oil you will use to make something. There
is nothing in the nature of prosciutto crudo that lends itself to frying.
It turns boardy and fibrous if cooked in oil and turns back to pork if
boiled.

Each proscoitto crudo from various regions has its own flavor. My favorites
are San Daniele from Friuli-Venezia Giulia and Parma from you know where.
They are less salty. Anyone who thinks prosciutto crudo needs to be cooked
should stop cooking-- including Martha-- and anyone who thinks it has no
distinctive flavor of its own has just signed his own certificate of TIAD.