"Jack Schidt®" > wrote in message
m...
>
> "JeanineAlyse in 29 Palms" > wrote in message
> ...
> > I'm sure it was something read in this group that tempted me to buy the
> > 3 oz. of prosciutto that I have, but what was it? Other than wrapping
> > up sticks of melon to knosh with it, what may you recommend that it be
> > used for/in/with?
> > If mattering, it's "Citterio, Milano, 1878 All Natural Prosciutto," for
> > $4.29 US.
> >
> > Picky ~JA~
> >
>
> Taste it and use it when you want to introduce that taste on a dish that's
> already cooked.
>
> I've used it atop grilled homemade eye-talian sausage patty and then
> drizzled on some pureed black olive.
> I've wrapped shrimp and scallops in it (narrow strips so it doesn't
> overpower)
>
> A nice quick tapa is grilled eggplant with melted manchego cheese and
strips
> of prosciutto.
>
> Whatever, taste it and you'll get the picture.
>
> Jack Hammy
>
>

Prosciutto is also great with fruit. Along with cantaloupe it is a classic.
I think with ripe figs is even better.


--
Peter Aitken

Remove the crap from my email address before using.