Tag Archives: Prosciutto

Prosciutto Melon Salad

Posted on by October 28, 2014

This Prosciutto Melon Salad is perfectly simple. And why shouldn’t it be? After all, it’s that time of year. Food in general is so perfect right now that the best cooks know to just leave it alone. Perhaps add a little salt? And this salad is capitalizing on the innate Italian knowledge of that reality. Basically, I’ve added some greens to the Italian appetizer prosciutto melone, so that I could justify eating it for dinner. The first time I ever had prosciutto and melone, I didn’t know what to think, other than perhaps it was the most perfect combination of food in the world. The saltiness of the ham, the sweetness of the cantaloupe… it was one of those moments that made me realize what a powerful sense that taste can be. It is one of the strongest triggers of memory for me. In order to make it into a complete meal, I’ve put it on a bed of greens, added a touch of dressing, and shaved a little parm over it. Prosciutto and reggiano are both from Parma, after all. And buy do they ever get along in this Prosciutto Melon Salad. salad for two 4 slices of prosciutto di … Continue reading →

Fig, Goat Gouda, Prosciutto Sandwich

Posted on by January 13, 2015

I’m not sure whether she or I coined the term, but my sister-in-law, Liza, is an infamous assemblage cook. While I don’t always (or even often) practice assemblage cooking, it’s an important weapon in any culinary arsenal. Assemblage cooking, or assembling as Liza calls it, is the category of cooking devoted to keeping a variety of ingredients in your pantry and refrigerator that can be called upon to put together something in the semi-decent to supremely awesome area of last minute food needs. I will try to only expose you to the supremely awesome area; I’m sure you’re already perfectly sufficient at the semi-decent. You know what I mean: canned pineapple and cottage cheese, old ritz crackers and unknown cheese from the drawer, canned tomato sauce and boxed pasta. There’s nothing wrong with these quick weeknight meals but with a little planning, assemblage cooking can be so much more. Such as this delicious Fig, Goat Gouda, Prosciutto Sandwich worthy of a good bottle of wine, but so fast and easy you can have it ready in under 10 minutes. For those nights when you circle the block from 8 until 8:45 looking for a parking spot, try this Fig, Goat Gouda, … Continue reading →