OT: - Prosciutto Help | Page 2 | The Boneyard

OT: Prosciutto Help

bendm said:
yeah that cost a couple hundred bucks, at least
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That was another topic for the conversation. We figured it was about a $200-$250 cut. It's a nice gift. But what is a family supposed to do with it. I guess it came with some blanket you cover it with when you are done making a cut and it supposedly has a shelf life of up to 18 months.

It just seemed odd that someone would assume another person would want to showcase a hunk of ham in their kitchen or some other area of the house for several months. From what we gathered there weren't any previous conversations between doctor and the nurse about a love of prosciutto or anything that would lead someone to get this as a gift for a family.
 
Indigenous, my favorite restaurant in Sarasota served a Cobia wrapped in prosciutto that was outstanding. You could give that a try.
 
huskymedic said:
Smells like a “re-gift” to me...
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Chin Diesel said:
One of our neighbors is a nurse and a doctor at her hospital gave several nurses a whole, uncut 24 month salt cured prosciutto.
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Nah, it sounds like the doctor gave several nurses one each.

I'm guessing he probably went to Italy in recent years, loved it, and wanted to share something nice and unique to show his appreciation for the nurses with whom he works.
 
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dvegas said:
Check Spanish recipes. If it works with Jamon, it works with Prosciutto
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Yeah, I had no idea how good the Spanish jamón ibérico was until we ordered it at Olea in New Haven when we ate there for our anniversary a couple years ago. Better than any prosciutto I've ever had. Apparently it comes from pigs that are fed a diet of acorns and that makes for better marbling/meat.
 
storrsroars said:
Chunk of fresh mozz or burrata, wrapped in proscuitto, drizzle of good balsamic... doesn't get much better. Basil leaf optional.


I get a chuckle every time I'm reminded of saltimbocca because it reminds of having a veal saltimbocca in the Condado area of San Juan back in 1981, at a restaurant that was named something like "Tony and Geno's, from White Plains." I don't recall the exact names, but will always remember the White Plains part. Who knew White Plains had that kind of cachet in Puerto Rico?

That depends on the taste. It's not all that uncommon to get a leg where some of it's seasoned properly but due to how it was hung/stored, an overabundance of salt has concentrated in certain areas, making those parts better for cooking than noshing. Plus, it's basically "free", so you're not paying $24.99/lb for a secondary ingredient in whatever you're cooking, so experiment away.
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thank you for pointing out veal saltimbocca, the only saltimbocca! accept no substitutes.
as to condado and it's real estate history? good tale, reminding folks that lots of pr stuff ran thru both Hartford and Bridgeport. short version -yuge chunk of that rock listed post ww2. family friend passes on it at 75k. someone else buys it, then sells it to hilton 6 months later for double.
as to the knife skill challenged folks here -what? it's called a chef's knife, and with minimal effort, a grammar school kid could learn to 'shave' a yuge block of hard preserved meat.
as to the question at hand, ie, 'what to do with it?'
too easy. give it to me. problem solved.
 
8893 said:
Nah, it sounds like the doctor gave several nurses one each.

I'm guessing he probably went to Italy in recent years, loved it, and wanted to share something nice and unique to show his appreciation for the nurses with whom he works.
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How far removed do you have to be from reality to think that a prosciutto is in the ballpark of a reasonable gift to give someone you work with? Would I love it? Yes. Would 99% of the people I work with--absolutely not.
 
husky429 said:
How far removed do you have to be from reality to think that a prosciutto is in the ballpark of a reasonable gift to give someone you work with? Would I love it? Yes. Would 99% of the people I work with--absolutely not.
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I hear you; but being in touch with the hoi polloi is frequently not a strength of doctors.
 
Get some bottom round sliced thin then pound it thinner. Slice of prosciutto then mixture of pine nuts, parsley, bread crumbs, parmesan, S&P spread over the meat. Fold edges, and roll, brown then put in your tomato sauce, you just made Braciole.
 
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WillB4 said:
Get some bottom round sliced thin then pound it thinner. Slice of prosciutto then mixture of pine nuts, parsley, bread crumbs, parmesan, S&P spread over the meat. Fold edges, and roll, brown then put in your tomato sauce, you just made Braciole.
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One of my favorite Italian dishes. We make it every Christmas eve both beef and pork (Spedini). I used to make my own from scratch but became too much of a pita with all the other stuff we have going on then, so I buy them prerolled from A&S in Fairfield (sometimes from Liuzzi in North Haven).

Have you ever put raisins in yours? I scoffed until I tried it. The raisins cook away and are undetectable, except for a nice, mild sweetness.

Skappo in New Haven does that with their meatballs.
 
My Mom used to make homemade ravioli with raisins. It was delicious. Prosciutto or capicola with provolone on a hard roll heated with some hot peppers is also a delicious sandwich.
 
superjohn said:
You guys just inspired me to make braciole, meatballs, and sausage this Sunday.
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Finally got around to making some Sunday gravy. Braciole with garlic, parsley, bread crumbs, parmesan reggiano, salami, provolone. Pork and ground beef meatballs with ricotta, provolone and salami in the mix, and Italian sausage. It's simmering on the stove top for the past 4 hours. Now let's play some football.
 
superjohn said:
Finally got around to making some Sunday gravy. Braciole with garlic, parsley, bread crumbs, parmesan reggiano, salami, provolone. Pork and ground beef meatballs with ricotta, provolone and salami in the mix, and Italian sausage. It's simmering on the stove top for the past 4 hours. Now let's play some football.
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We don't get many rainy 50 degree days here in the Valley like today so I also have a pot of Sunday gravy simmering.
 
8893 said:
I hear you; but being in touch with the hoi polloi is frequently not a strength of doctors.
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Does this mean you 'know better' than to buy them for legal secretaries or paralegals?
 
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All you need to go with that is a really sharp knife and an afternoon with nothing to do. Good lawd
 
8893 said:
One of my favorite Italian dishes. We make it every Christmas eve both beef and pork (Spedini). I used to make my own from scratch but became too much of a pita with all the other stuff we have going on then, so I buy them prerolled from A&S in Fairfield (sometimes from Liuzzi in North Haven).

Have you ever put raisins in yours? I scoffed until I tried it. The raisins cook away and are undetectable, except for a nice, mild sweetness.

Skappo in New Haven does that with their meatballs.
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Very Sicilian. Traditionally done with veal. Thanks for posting this.
 
WillB4 said:
Get some bottom round sliced thin then pound it thinner. Slice of prosciutto then mixture of pine nuts, parsley, bread crumbs, parmesan, S&P spread over the meat. Fold edges, and roll, brown then put in your tomato sauce, you just made Braciole.
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My grandmother used to wrap a hardboiled eggs in this and cooked them in sauce with meatballs, sausage and beef. It was amazing.
 
Last time I had prosciutto was in an antipasto salad and it was virtually inedible because it was so chewy almost rubbery. I had to separate it from the rest of the meats to throw it out. Is this how it is normally?
 
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UConn_Top_Dog said:
Last time I had prosciutto was in an antipasto salad and it was virtually inedible because it was so chewy almost rubbery. I had to separate it from the rest of the meats to throw it out. Is this how it is normally?
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No.
 
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8893 said:
@Chin Diesel , have you gotten any of the prosciutto yet?
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So, I either completely avoided it or it avoided me. Somewhat on point I went over that house last night to watch the second half of the Chiefs game (The guy has a great 15'x15' gazebo outside with a brick fire place and outdoor TV). They gave it away to one of their neighbors (who wasn't there last night) and no one knows where it is. Glad I got my slices off of it when I saw it the first night.
 
Chin Diesel said:
One of our neighbors is a nurse and a doctor at her hospital gave several nurses a whole, uncut 24 month salt cured prosciutto.

It's way more than her family will eat anytime soon.

So, in spite of this being pretty cool, it's getting passed around like a fruit cake. It should arrive at my house later this week.

What do you do with a prosciutto other than slice it thin for a sandwich or cut some chunks for a pasta sauce?

View attachment 63155
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I have a friend who will take that off your hands. I no longer eat meat, but when I did, I could eat that entire prosciutto myself.
 
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