Sunday, May 27, 2012

Prosciutto Wrapped Asparagus....

16 asparagus spears, trimmed


  • 125g ball mozzarella , sliced into 4
  • 8-12 slices prosciutto
  • 3 tsp olive oil
  • 1 tbsp red wine vinegar
  • a small bunch basil, finely shredded
  • salad leaves to serve

  • Prosciutto things to know....

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the Italian for ham, but is widely used to describe seasoned, cured, air-dried ham. True prosciutto comes from Italy, but versions are now produced elsewhere.

    'Prosciutto cotto' is cooked and 'prosciutto crudo' is raw (although safe and ready to eat thanks to the curing process). Italian prosciuttos are labeled according to their city or province of origin. The most famous is 'prosciutto di Parma' or Parma ham, which is salted and air-dried for 8 to 24 months.

    Choose the best

    In supermarkets prosciutto comes pre-prepared in thin, almost transparent, slices. However, delis will cut fresh slices from the leg at the desired thickness.

    Prepare it

    Prosciutto is usually eaten raw, but can be added to pasta or risotto. Add it at the last minute as lengthy cooking will toughen it and destroy the delicate flavour.

    Store it

    Keep in the fridge and consume by the use by date. Once opened eat within two days.

    Cook it

    For a classic no-fuss Italian starter, drape slices of proscuitto over quarter of a juicy melon - and that's it.
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