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~

"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~

Um, chicken Cordon Bleu?

>Other than wrapping
>up sticks of melon to knosh with it, what may you recommend that it be
>used for/in/with?

Anything you'd normally use serrano ham for when that is lamentably
unavailable.

On 8/29/2004, wardna wrote.

>>Other than wrapping up sticks of melon to knosh with it,
>>what may you recommend that it be used for/in/with?

>Anything you'd normally use serrano ham for when that is
>lamentably unavailable.

OK, so what do you normally do with serrano ham?

(Kevintsheehy) wrote in
:

> On 8/29/2004, wardna wrote.
>
>>>Other than wrapping up sticks of melon to knosh with it,
>>>what may you recommend that it be used for/in/with?
>
>>Anything you'd normally use serrano ham for when that is
>>lamentably unavailable.
>
> OK, so what do you normally do with serrano ham?
>
>
>

Wrap thin strips around bundles of asperagus and roast.

--
Last year's nuts must go.
- Michael Odom

"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~




I have done that so many times. I see it in the store and it triggers some
memory of a wonderful thing I read about this food item and then I get it
home and can't find any reference to it ever again.

>OK, so what do you normally do with serrano ham?
>

Flavor the sofrito for paella with it; place it on toast, which you have
previously rubbed with garlic and ripe tomato and drizzled with olive oil.

> hahabogus writes:
>
>>(Kevintsheehy) wrote:
>>
>> OK, so what do you normally do with serrano ham?
>
>Wrap thin strips around bundles of asperagus and roast.

Actually it's roast asparagus and then wrap with serrano ham, AFTER the
asparagus have been well chilled in the fridge... cooking, even briefly heating
serrano ham ruins it... you've obviously never done this serrano ham thingie.

Serrano (jammon serrano) is a Spanish specialty dry cured ham, not smoked. Dry
cured hams are costly and should not be cooked or they will toughen, and then
you've wasted your money, and earned the prestigious Pointy-Headed Imbecile
Award...

/\
/ \
/ \
/ \
| ¤ ¤ |
| ¿ |
| «» |
|_______| <--- hahabogus

Pointy-Headed Imbecile Award®
---

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(WardNA) writes:
>
>>sumgai sed:
>>OK, so what do you normally do with serrano ham?
>
>
>Flavor the sofrito for paella with it; place it on toast, which you have
>previously rubbed with garlic and ripe tomato and drizzled with olive oil.

Bullshit.. serrano ham would add very little flavor (it's noted mostly for it's
texture/mouth feel, and mild sweetish saltiness), it's NOT a smoked ham... and
only a kitchen imbecile would cook serrano ham. Dry cured hams like
prusciutto, serrano, westphalian, etc. are eaten at room temperature, sliced
paper thin, with bread, chilled fresh fruit, and chilled cooked veggies...
never cooked.

Perhaps yoose kitchen imbeciles should stick to your $1.99/lb deli ham.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"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

"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.

"Peter Aitken" > wrote in message
m...
>>
>
> Prosciutto is also great with fruit. Along with cantaloupe it is a
> classic.
> I think with ripe figs is even better.
>


Let the experiments begin!

Jack Crashcup

Ummmm Prosciutto is absolutely wonderful. It is great with figs, melon or
simply with mozzarella and bread. I've used it with chicken cordon bleu,
sandwiches and much more.

Has anyone had the cured beef? I forget the name of it but it too is great -
and a bit more expensive but well worth it.

SDB

"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~
>

On Tue, 31 Aug 2004 23:32:28 -0300, "BJ42" > wrote:

>Ummmm Prosciutto is absolutely wonderful. It is great with figs, melon or
>simply with mozzarella and bread. I've used it with chicken cordon bleu,
>sandwiches and much more.
>
>Has anyone had the cured beef? I forget the name of it but it too is great -
>and a bit more expensive but well worth it.
>
Maybe you mean lachschinken? I may have spelled that wrong. It is a
cave hung beef tenderloin that when sliced has a silky texture much
like smoked salmon.




Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."

"Rodney Myrvaagnes" > wrote in message
...
> On Tue, 31 Aug 2004 23:32:28 -0300, "BJ42" > wrote:
>
> >Ummmm Prosciutto is absolutely wonderful. It is great with figs, melon or
> >simply with mozzarella and bread. I've used it with chicken cordon bleu,
> >sandwiches and much more.
> >
> >Has anyone had the cured beef? I forget the name of it but it too is
great -
> >and a bit more expensive but well worth it.
> >
> Maybe you mean lachschinken? I may have spelled that wrong. It is a
> cave hung beef tenderloin that when sliced has a silky texture much
> like smoked salmon.
>
>

Since he seems to be in "Italian mode" perhaps he means bresciola
(spelling?), a lovely air-cured beef that is one of my favorites.

Peter Aitken

That is correct Peter. I am having a difficult time finding it though. It is
wonderful indeed.

Stefan

"Peter Aitken" > wrote in message
m...
> "Rodney Myrvaagnes" > wrote in message
> ...
>> On Tue, 31 Aug 2004 23:32:28 -0300, "BJ42" > wrote:
>>
>> >Ummmm Prosciutto is absolutely wonderful. It is great with figs, melon
>> >or
>> >simply with mozzarella and bread. I've used it with chicken cordon bleu,
>> >sandwiches and much more.
>> >
>> >Has anyone had the cured beef? I forget the name of it but it too is
> great -
>> >and a bit more expensive but well worth it.
>> >
>> Maybe you mean lachschinken? I may have spelled that wrong. It is a
>> cave hung beef tenderloin that when sliced has a silky texture much
>> like smoked salmon.
>>
>>
>
> Since he seems to be in "Italian mode" perhaps he means bresciola
> (spelling?), a lovely air-cured beef that is one of my favorites.
>
> Peter Aitken
>
>

> "Peter Aitken" > wrote in message
> > Since he seems to be in "Italian mode" perhaps he means bresciola
> > (spelling?), a lovely air-cured beef that is one of my favorites.

"BJ42" > ha scritto nel messaggio
...
> That is correct Peter. I am having a difficult time finding it though. It
is
> wonderful indeed.

Bresaola is the name in Italian. Here in Siena we make a dish called
Carpaccio di Bresaola which is a platter of the slices, topped with arugula,
shaved parmigiana, olive oil, pepper and a bit of lemon juice. Heaven!

Cristina
http://www.expatsinitaly.com

> "Peter Aitken" > wrote in message
> > Since he seems to be in "Italian mode" perhaps he means bresciola
> > (spelling?), a lovely air-cured beef that is one of my favorites.

"BJ42" > ha scritto nel messaggio
...
> That is correct Peter. I am having a difficult time finding it though. It
is
> wonderful indeed.

Bresaola is the name in Italian. Here in Siena we make a dish called
Carpaccio di Bresaola which is a platter of the slices, topped with arugula,
shaved parmigiana, olive oil, pepper and a bit of lemon juice. Heaven!

Cristina
http://www.expatsinitaly.com

> "Peter Aitken" > wrote in message
> > Since he seems to be in "Italian mode" perhaps he means bresciola
> > (spelling?), a lovely air-cured beef that is one of my favorites.

"BJ42" > ha scritto nel messaggio
...
> That is correct Peter. I am having a difficult time finding it though. It
is
> wonderful indeed.

Bresaola is the name in Italian. Here in Siena we make a dish called
Carpaccio di Bresaola which is a platter of the slices, topped with arugula,
shaved parmigiana, olive oil, pepper and a bit of lemon juice. Heaven!

Cristina
http://www.expatsinitaly.com

On Sat, 28 Aug 2004 18:36:04 -0700, (JeanineAlyse
in 29 Palms) wrote:

>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?

Here's a really yummy recipe for mashed potatoes:

* Exported from MasterCook *

Mashed Potatoes with Prosciutto and Parmesan Cheese

Recipe By amsel in dis Dress
Serving Size : 8 Preparation Time :0:45
Categories : potatoes side dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese

1. Cook potatoes and garlic in large pot of boiling water until potatoes
are very tender, about 15 minutes. Drain; return potatoes and garlic to
same pot.

2. Meanwhile, melt butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.

3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash
well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 1/2
cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover and
chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if
desired.) Transfer potatoes to bowl. Sprinkle lightly with 2 tablespoons
cheese; serve.

Cuisine:
"Italian"
Source:
"Adapted from Bon Appétit"
Yield:
"4 cups"

Carol

On Sat, 28 Aug 2004 18:36:04 -0700, (JeanineAlyse
in 29 Palms) wrote:

>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?

Here's a really yummy recipe for mashed potatoes:

* Exported from MasterCook *

Mashed Potatoes with Prosciutto and Parmesan Cheese

Recipe By amsel in dis Dress
Serving Size : 8 Preparation Time :0:45
Categories : potatoes side dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese

1. Cook potatoes and garlic in large pot of boiling water until potatoes
are very tender, about 15 minutes. Drain; return potatoes and garlic to
same pot.

2. Meanwhile, melt butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.

3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash
well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 1/2
cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover and
chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if
desired.) Transfer potatoes to bowl. Sprinkle lightly with 2 tablespoons
cheese; serve.

Cuisine:
"Italian"
Source:
"Adapted from Bon Appétit"
Yield:
"4 cups"

Carol

On Sat, 28 Aug 2004 18:36:04 -0700, (JeanineAlyse
in 29 Palms) wrote:

>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?

Here's a really yummy recipe for mashed potatoes:

* Exported from MasterCook *

Mashed Potatoes with Prosciutto and Parmesan Cheese

Recipe By amsel in dis Dress
Serving Size : 8 Preparation Time :0:45
Categories : potatoes side dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese

1. Cook potatoes and garlic in large pot of boiling water until potatoes
are very tender, about 15 minutes. Drain; return potatoes and garlic to
same pot.

2. Meanwhile, melt butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.

3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash
well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 1/2
cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover and
chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if
desired.) Transfer potatoes to bowl. Sprinkle lightly with 2 tablespoons
cheese; serve.

Cuisine:
"Italian"
Source:
"Adapted from Bon Appétit"
Yield:
"4 cups"

Carol

"Damsel in dis Dress" > wrote in message
...
> On Sat, 28 Aug 2004 18:36:04 -0700, (JeanineAlyse
> in 29 Palms) wrote:
>
>>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?
>
> Here's a really yummy recipe for mashed potatoes:
>
> * Exported from MasterCook *
>
> Mashed Potatoes with Prosciutto and Parmesan Cheese


The first post I read from you post hiatus and it's this awwwsome recipe
that I've made many times since seeing it in the RFC cookbook. Good to see
you back here; we need you!

Here's hoping all's well, both in life and on this holiday weekend.

Jack Glad

"Damsel in dis Dress" > wrote in message
...
> On Sat, 28 Aug 2004 18:36:04 -0700, (JeanineAlyse
> in 29 Palms) wrote:
>
>>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?
>
> Here's a really yummy recipe for mashed potatoes:
>
> * Exported from MasterCook *
>
> Mashed Potatoes with Prosciutto and Parmesan Cheese


The first post I read from you post hiatus and it's this awwwsome recipe
that I've made many times since seeing it in the RFC cookbook. Good to see
you back here; we need you!

Here's hoping all's well, both in life and on this holiday weekend.

Jack Glad

On Mon, 06 Sep 2004 22:11:52 GMT, "Jack Schidt®" >
wrote:

>
>"Damsel in dis Dress" > wrote in message
.. .
>>
>> Here's a really yummy recipe for mashed potatoes:
>>
>> * Exported from MasterCook *
>>
>> Mashed Potatoes with Prosciutto and Parmesan Cheese
>
>The first post I read from you post hiatus and it's this awwwsome recipe
>that I've made many times since seeing it in the RFC cookbook. Good to see
>you back here; we need you!

Uh-oh. What do you need me for? I'm curious as to what kind of
contributions I may make by being here. <G>

>Here's hoping all's well, both in life and on this holiday weekend.

Hiya, Jack. We've been going through some pretty awful times, but we're
slowly getting back on course. Crash's birthday was Friday, and we had an
IRC friend come to visit for the weekend. Lots of fun, although we didn't
do half of what we'd planned to do. Everyone who visits us winds up in the
Spam Museum tour in Austin, MN, though.

>Jack Glad

Carol, Glad too.

On Mon, 06 Sep 2004 22:11:52 GMT, "Jack Schidt®" >
wrote:

>
>"Damsel in dis Dress" > wrote in message
.. .
>>
>> Here's a really yummy recipe for mashed potatoes:
>>
>> * Exported from MasterCook *
>>
>> Mashed Potatoes with Prosciutto and Parmesan Cheese
>
>The first post I read from you post hiatus and it's this awwwsome recipe
>that I've made many times since seeing it in the RFC cookbook. Good to see
>you back here; we need you!

Uh-oh. What do you need me for? I'm curious as to what kind of
contributions I may make by being here. <G>

>Here's hoping all's well, both in life and on this holiday weekend.

Hiya, Jack. We've been going through some pretty awful times, but we're
slowly getting back on course. Crash's birthday was Friday, and we had an
IRC friend come to visit for the weekend. Lots of fun, although we didn't
do half of what we'd planned to do. Everyone who visits us winds up in the
Spam Museum tour in Austin, MN, though.

>Jack Glad

Carol, Glad too.

On Mon, 06 Sep 2004 22:11:52 GMT, "Jack Schidt®" >
wrote:

>
>"Damsel in dis Dress" > wrote in message
.. .
>>
>> Here's a really yummy recipe for mashed potatoes:
>>
>> * Exported from MasterCook *
>>
>> Mashed Potatoes with Prosciutto and Parmesan Cheese
>
>The first post I read from you post hiatus and it's this awwwsome recipe
>that I've made many times since seeing it in the RFC cookbook. Good to see
>you back here; we need you!

Uh-oh. What do you need me for? I'm curious as to what kind of
contributions I may make by being here. <G>

>Here's hoping all's well, both in life and on this holiday weekend.

Hiya, Jack. We've been going through some pretty awful times, but we're
slowly getting back on course. Crash's birthday was Friday, and we had an
IRC friend come to visit for the weekend. Lots of fun, although we didn't
do half of what we'd planned to do. Everyone who visits us winds up in the
Spam Museum tour in Austin, MN, though.

>Jack Glad

Carol, Glad too.

Had a killer application ot prosciutto in New England last week: do
Eggs Benedict and substitute out the Canadian bacon for prosciutto.
Man, was that good!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"