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Topic: Prosciutto

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	Food: Ingredients: Prosciutto
		Prosciutto di San Daniele is cured in the same fashion as Prosciutto di Parma, Prosciutto di Carpegna, and the Tuscan Prosciutto Crudo.
		Prosciutto makers massage and apply salt to the meat, repeating the procedure once a week for a month.
		Another feature that distinguishes Prosciutto di San Daniele from other types of prosciutto is the fact that it is cured with the bottom part of the leg bone in, a feature that makes for a very rustic-looking ham.
	www.italiancookingandliving.com /food/essentials/prosciutto.html (494 words)

	Prosciutto, Goat Cheese, and Fig Sandwiches Recipe at Epicurious.com
		Prosciutto, Goat Cheese, and Fig Sandwiches Recipe at Epicurious.com
		Stir together goat cheese and pepper with a fork.
		Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and arugula.
	www.epicurious.com /recipes/recipe_views/views/105417 (0 words)

	DolceVita Cuisine: Prosciutto
		In order to be entitled to the"Parma prosciutto" distinction, a prosciutto ham must bear the mark representing a five pointed ducal crown, symbol of the Consorzio.
		Prosciutto is possessed of a delicate constituion which does not allow it to be cured just anywhere.
		The king of the Prosciutto is scarcely found outside Zibello, a community in Parma province whose claim to fame is due solely to culatello.
	www.dolcevita.com /cuisine/prosc/prosc.htm (632 words)

	Prosciutto Consommé with Arugula and Melon Recipe - Michael Carlson \| Food & Wine
		Michael Carlson's prosciutto consommé with melon balls is a clever riff on the classic prosciutto-and-melon combination.
		Cut the prosciutto meat and fat into 1-inch pieces and coarsely grind in a meat grinder or coarsely chop in a food processor, pulsing several times.
		Transfer the ground prosciutto and the pieces of skin to a large soup pot.
	www.foodandwine.com /recipes/prosciutto-consomme-with-arugula-and-melon (405 words)

	[No title] (Site not responding. Last check: 2007-10-29)
		Italian for "ham," prosciutto is a term used to describe a pork cut that has been seasoned, salt-cured and air-dried, but not smoked.
		While domestic prosciutto is now made in the United States, ham from the little village of Langhirano in Italy's northern province of Parma is considered to be the true prosciutto.
		Italian prosciuttos are all labeled according to their cities of origin, such as prosciutto di Modena or prosciutto di Veneto, with each city producing hams of slightly different colors, textures and flavors.
	www.bigoven.com /whatis.aspx?id=Prosciutto (310 words)

	Emilia - Prosciutto di Parma
		In Italian there is a distinction between prosciutto crudo, literally "raw ham", which is cured ham, what English speakers refer to as "prosciutto" and prosciutto cotto, "cooked ham", which is similar to what English speakers call "ham".
		In order to be entitled to the "Parma prosciutto" distinction, a prosciutto ham must bear the mark representing a five pointed ducal crown, symbol of the Consorzio.
		It was in 100 BC that Cato the “Censor” first mentioned the extraordinary flavour of the air cured prosciutto produced around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling.
	www.aaanetserv.com /emilia_prosciutto.html (621 words)

	Parmigiano-Reggiano & Prosciutto di Parma have become Versatile Ingredients on StarChefs.com
		In New York City, Chef Patricia Yeo of Sapa serves seared scallops with butterscotch and Prosciutto di Parma chips, for a sweet, salty, savory dish of contrasts.
		The makers of Parmigiano Reggiano and Prosciutto di Parma share a passion for tradition.
		Prosciutto di Parma boasts only four ingredients: specially raised Italian pigs, sea salt, air and time.
	www.starchefs.com /parmigiano_prosciutto_recipes/html/index.shtml (664 words)

	Italian Food: Prosciutto
		The overall process of making any Prosciutto crudo is basically the same and includes: Trimming the ham (made from the rear haunches) of skin and fat, salting the ham, air curing, greasing with salted lard and then a much longer curing period ranging from 1-2 years.
		Both Parma and San Daniele hams are considered "sweet", however the Prosciutto Toscano of Tuscany is a "savory" ham with the salt accompanied by pepper, garlic, rosemary and juniper.
		When buying Prosciutto it is good to keep in mind these regionally licensed hams as they will be the "real thing." Each regional consortium has their own specific brand or trademark that should be visible on the ham itself.
	www.lifeinitaly.com /food/prosciutto.asp (605 words)

	The Italian Chef Pantry - Prosciutto
		Prosciutto crudo is the type most commonly exported to America.
		Prosciutto di Parma owes its greatness to 3 factors, Parma's particular microclimate, the raising of the pigs and the strictly regulated curing process.
		Inspectors from the consorzio test the prosciutto at key points in the process to make sure that it is aging properly.
	www.italianchef.com /prosciutto.html (360 words)

	Encyclopedia
		Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat).
		Prosciutto is available in gourmet and Italian markets and some supermarkets.
		Prosciutto is best eaten as is and is a classic first course when served with melon or figs.
	web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,3621,00.html (185 words)

	Ambridge man became prosciutto pro at home
		In the food world, when you say prosciutto (ham in Italian), you are usually talking about salt-cured, unsmoked ham produced under strict guidelines in one of two places in Italy: Parma or San Daniele, in Friuli.
		Prosciutto is also produced in Canada and in the United States, as at the Ambridge home of Tony Cafarelli, where, right now, no fewer than 42 hams are hanging from the ceiling of his fruit cellar.
		Cafarelli learned to make prosciutto from watching and helping friends and members of his extended family, who might cure one or two hams each year.
	www.post-gazette.com /food/20031009newprosciutto1009fnp3.asp (1658 words)

	Prosciutto - WOI Encyclopedia Italia
		Prosciutto (also known as Parma ham) is a dry-cured ham from central and northern Italy and other Adriatic countries -- Slovenia (Kras), Croatia (Dalmatia) and Serbia and Montenegro, where it is called pršut.
		Interestingly, prosciutto is never cured with nitrates (either sodium or potassium), which are generally used in ham production to produce the desired rosy color and unique flavor.
		There are three famous types of prosciutto crudo exported abroad: Prosciutto di Parma, from Parma, Italy; San Daniele, which is darker in color and sweeter in flavor; and Colli Berico-Euganei, from the region of Veneto.
	www.wheelsofitaly.com /wiki/index.php?title=Prosciutto&redirect=no (370 words)

	Prosciutto (Site not responding. Last check: 2007-10-29)
		The word "prosciutto" is often used in Italy to mean any kind of ham: prosciutto cotto (cooked), prosciutto Americano, prosciutto arrosto (baked or roasted) are some of the variants.
		Parma prosciutto pigs have to live the last four months of their short lives in North Central Italy where they are fed selected grains and whey from the Parmesan cheesemaking process.
		Tuscan prosciutto is much saltier than Parma and Veneto types, and it's like that on purpose: Tuscans traditionally make unsalted bread and the extra salt in their prosciutto supplies the difference.
	www.mmdtkw.org /VProsciutto.html (2454 words)

	Canadian Living : Discover prosciutto (Site not responding. Last check: 2007-10-29)
		Prosciutto is a seasoned, salt-cured, aged, air-dried ham.
		Italian-produced prosciutto is labelled according to its origin: prosciutto di Parma and prosciutto di San Daniele are two examples.
		Traditionally prosciutto is served unadorned as part of a first course, or antipasto, often accompanied by melon, figs or crusty bread.
	www.canadianliving.com /CanadianLiving/client/en/Food/DetailNews.asp?idNews=236040&idsm=39 (289 words)

	Recipe for Parmigiano Reggiano Velouté with Prosciutto di Parma Crisps and Pink Pearl Apples from Chef Traci Des ...
		Combine the Parmigiano-Reggiano, Prosciutto di Parma, fennel, onions, garlic, lemon, herbs and water in a large non-reactive pot and simmer.
		In a non-reactive pot render the prosciutto in olive oil and add the onions, leeks, garlic and fennel and sweat for five minutes.
		Season with additional salt and pepper and sprinkle with the Prosciutto di Parma.
	www.starchefs.com /parmigiano_prosciutto_recipes/html/veloute_t_d_jardins.shtml (403 words)

	Prosciutto di Parma, Italy
		Prosciutto of Parma has been around for the past 400 years.The Emilia Romagno region in Italy offers the best Prosciutto of Parma available in the market.
		Prosciutto of Parma is also considered as the secret weapon of Italian cooks and homemakers.
		Italian mountain climbers and sportsmen often praise Prosciutto of Parma as it is an intergral part of their diet.
	www.ultimateitaly.com /wines-foods/prosciutto-parma.html (500 words)

	Dancing with pigs / A journey to prosciutto's epicenter
		An artisanal ham with a complex sweet, delicate flavor, prosciutto di Parma is as much a part of everyday life and culture in the area as it is gastronomy.
		After slaughter and salting, the ham is hung and cured in the cool dry air of the region, air that is said to blow in from the east, gathering up scents of hay, orchards, vineyard and wheat fields along the way, then imparting their flavors to the ham.
		While in other corners of the world prosciutto might be considered luxury on a par with caviar or truffles, in Parma it is decidedly something that one eats and eats and eats, if not every day, then probably several times a week in one guise or another.
	sfgate.com /cgi-bin/article.cgi?f=/c/a/2002/10/30/FD198462.DTL (1173 words)

	Friuli - Prosciutto San Daniele
		Prosciutto is possessed of a delicate consistency which does not allow it to be cured just anywhere.
		These "graduates" prosciuttos are of a pinky-red hue, marbled with veins of fat which ensure tenderness and should absolutely not be discarded.
		The local prosciutto producers are most proud of their famous local product: record books of the oldest prosciutto companies show that during the last century they supplied the British royal family and the imperial house of Vienna with San Daniele prosciutto.
	www.aaanetserv.com /friuli_prosciutto.html (613 words)

	Parmesan & Prosciutto
		Parmesan cheese, prosciutto, wines, mushrooms, olive oils, honey—these are all food that are indigenous to Northern Italy and should be enjoyed when you visit.
		Prosciutto air-cured hams should be sweet tasting, smooth on the palate and fragrant.
		One of the favorite ways the Italians serve prosciutto is twirled around a fresh breadstick or according to the real Italian tradition, served with a slice of ripe melon.
	www.sallys-place.com /food/single-articles/parmesan_prosciutto.htm (1075 words)

	Prosciutto - Glossary - Hormel Foods
		When prosciutto is served raw, it is referred to as "prosciutto crudo" (or prosciutti in plural form), and is most often eaten as an appetizer or an antipasto with other meats and vegetables.
		When cooked, it is generally boiled and referred to as "prosciutto cotto", which becomes an excellent deli sandwich meat or a nice complement to a main dish.
		Prosciutto di Parma (also known as prosciutto Parma, prosciutto Parma style or Parma ham)is a meat that comes from the Parma region of Italy or made in the style and flavor of Parma prosciutto.
	www.hormel.com /kitchen/glossary.asp?id=33778 (306 words)

	Prosciutto Pizza, Pizza al Prosciutto
		Prosciutto, because of its strong, unique flavor, should be used sparingly.
		Pour the olive oil over the prosciutto to soften it and let it rest.
		Bake on the lowest shelf for 10 minutes or until the dough is brown and crispy.
	home.ivillage.com /cooking/recipes/print/0,,gpbl,00.html (222 words)

	deseretnews.com \| Prosciutto penne is 'delizioso' (Site not responding. Last check: 2007-10-29)
		Penne with roasted vegetables and prosciutto is quick to prepare — it will take only about 30 minutes — but the dish will make a meal with plenty of taste for diners.
		Prosciutto is the Italian word for ham; the name prosciutto di Parma specifically designates an all-natural cured ham from the city of Parma, with only salt added.
		Store prosciutto in the refrigerator; use thinly sliced prosciutto within two days; thicker slices, well wrapped, may be kept about a week.
	deseretnews.com /dn/view/0,1249,565037576,00.html (246 words)

	Consorzio del Prosciutto di San Daniele
		Place a slice of prosciutto on each of the plates and wrap the tagliolini in the prosciutto.
		When it is nice and soft, add the prosciutto, the ricotta, the chives, the parsley, the egg and the nutmeg.
		Place the baking dish briefly under the grill to melt the cheese (or in the oven until a kind of gratin is obtained).
	www.prosciuttosandaniele.it /en/prosciutto_belle_buone.asp (906 words)

	Prosciutto and Eggs
		This is a perfect way to use up prosciutto that has gotten a little dry around the edges.
		Serve eggs with prosciutto for brunch with buttered asparagus and roasted tomatoes.
		Prosciutto and Eggs is from the Cook'n in Italy collection.
	www.dvo.com /recipe_pages/italy/Prosciutto_and_Eggs.html (403 words)

	Get a taste of summer with prosciutto dishes - TODAY: Food & Wine - MSNBC.com
		However, prosciutto is actually easy to make yourself and is a terrific ingredient for year-round cooking.
		Arrange 2 slices of prosciutto on each of the 6 chilled plates and place 6 asparagus spears on each plate.
		The prosciutto can be rolled into rosettes, if you prefer, and placed on top of the salad.
	www.msnbc.msn.com /id/6858717 (1344 words)

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