Prosciutto di parma

[IceBergSLiM]

Seriously tough.......How amazing is this stuff...

here is my favorite sandwich....

two slices of garlic ciabatta bread. Drizzle small amount of infused oil oover bread.

2 slices of fresh mozz

2 slices of fresh tomato

drizzle a bit of balsamic on top

Finally Add several thin slices of prosciutto di parma


Heavenly.

 

[IceBergSLiM]

http://www.prosciuttodiparma.com/eng/index.php

 

[rbV5]

mmmmmm....pork!

 

[sygyzy]

Try jamon iberico, if you dare.

 

[ElFenix]

you forgot the basil leaves

 

[dakels]

last I had some I wrapped scallops with it and tossed it in a broiler
Crispy, salty, little spicy... awesome.

 

[IceBergSLiM]

Originally posted by: sygyzy
Try jamon iberico, if you dare.

I'm dying to put I don't know anywhere that sells it at 1000+ for a 9 lb. leg! !!!!

 

[Anubis]

no bleeding roast beef no care

 

[tidehigh]

thanks for the new sandwich recipe

 

[SpunkyJones]

Originally posted by: Anubis
no bleeding roast beef no care

lol, I was thinking the same thing.

 

[Ns1]

italian sandwiches are the only thing i miss from NJ

 

[skace]

Originally posted by: IcebergSlim
Drizzle small amount of infused oil oover bread.

2 slices of fresh mozz

2 slices of fresh tomato

That's all I need, delicious.

 

[sygyzy]

Originally posted by: IcebergSlim

Originally posted by: sygyzy
Try jamon iberico, if you dare.

I'm dying to put I don't know anywhere that sells it at 1000+ for a 9 lb. leg! !!!!

Where do you live? You can get 1/4lb for $23 or less.

 

[IceBergSLiM]

Originally posted by: sygyzy

Originally posted by: IcebergSlim

Originally posted by: sygyzy
Try jamon iberico, if you dare.

I'm dying to put I don't know anywhere that sells it at 1000+ for a 9 lb. leg! !!!!

Where do you live? You can get 1/4lb for $23 or less.

is that bellota or just regular? I live in CT

 

[sygyzy]

That's regular. Bellota is more of course. Do you have a Dean and Deluca near you?

 

[davestar]

Originally posted by: IcebergSlim
2 slices of fresh mozz

jersey/NE bastardized italian is lame

 

[IceBergSLiM]

Originally posted by: davestar

Originally posted by: IcebergSlim
2 slices of fresh mozz

jersey/NE bastardized italian is lame

Thats the best you could do?

Your whole existence is lame.

 

[IceBergSLiM]

Originally posted by: sygyzy
That's regular. Bellota is more of course. Do you have a Dean and Deluca near you?

Looks like I'd have to goto manhattan for it.

 

[d0ofy]

I hate how Rachel Ray mispronounces the word.

 

[Miklebud]

I worked with an Ad Agency who did some work for them, in return I got to keep a whole leg of Parma Prosciutto!! Mmmmmm good stuff!

 

[amoeba]

Of the Italian cured hams, I actually prefer prosciutto di San Danielle over the di Parma. I find the San Danielle a bit smoother, less salty, and a bit sweeter.

Like to serve it with slightly grilled Figs and some melon chunks.

I also really like Jamon Iberico. I have had the bellota Iberico Lomo. But due to the stronger flavor of these kings of hams, I can't really put them in a sandwich like I can with less aged prosciutto. The flavor is much more pronounced on these and texture much drier. I prefer these for straight eating with just a small cracking of black pepper.

 

[davestar]

Originally posted by: IcebergSlim

Originally posted by: davestar

Originally posted by: IcebergSlim
2 slices of fresh mozz

jersey/NE bastardized italian is lame

Thats the best you could do?

Your whole existence is lame.

oh, zinged me good there...

it just cracks me up when Jersey-ites drop vowels from Italian words, drench their food in "red sauce", etc and then talk about how Italian they are. they have no idea what Italy is like, or even what Italian food is like.

 

[amoeba]

 

[IceBergSLiM]

Originally posted by: davestar

Originally posted by: IcebergSlim

Originally posted by: davestar

Originally posted by: IcebergSlim
2 slices of fresh mozz

jersey/NE bastardized italian is lame

Thats the best you could do?

Your whole existence is lame.

oh, zinged me good there...

it just cracks me up when Jersey-ites drop vowels from Italian words, drench their food in "red sauce", etc and then talk about how Italian they are. they have no idea what Italy is like, or even what Italian food is like.

I dont drop vowels??? I am not from jersey and I lived in Italy for 6 months. I am pretty qualified to speak on what it is like.

 

[IceBergSLiM]

Originally posted by: amoeba
Of the Italian cured hams, I actually prefer prosciutto di San Danielle over the di Parma. I find the San Danielle a bit smoother, less salty, and a bit sweeter.

Like to serve it with slightly grilled Figs and some melon chunks.

I also really like Jamon Iberico. I have had the bellota Iberico Lomo. But due to the stronger flavor of these kings of hams, I can't really put them in a sandwich like I can with less aged prosciutto. The flavor is much more pronounced on these and texture much drier. I prefer these for straight eating with just a small cracking of black pepper.

San Danielle is fantastic as well there is an awesome italian import place near my moms house that sells it.