They serve prosciutto - wrapped monkfish with a cumin - coriander crust.
If we didn't let food spoil just a little bit, we'd have no sauerkraut, soy sauce, pickles, or prosciutto.
If you want to assemble an authentic Italian appetizer of prosciutto and melon, it'll cost you uno braccio e una gamba.
How to make raw prosciutto?
Lay 4 pieces of prosciutto on the chopping board. Move each burger onto the prosciutto. Wrap well.
One of the favorite treats of northern and central Italian cuisine is prosciutto, a raw, salt-cured, dried ham.
On a shopping trip to Chinatown, one picked up a wedge of ghostly white winter melon as long as his arm, but it and prosciutto didn't make magic together.
Dishes included frittata with bacon, prosciutto and zucchini;
Tilapia, prosciutto, tomato and herbs wrapped and baked in banana leaves creating a refreshing and lightly herbal dish.
How to eat raw prosciutto?
It may sound a little bit strange, since prosciutto is salty and the cantaloupe is sweet.
Brush the prosciutto with more maple syrup.
Place a skinned chicken breast on the prosciutto. Cut an incision lengthways along the chicken breast to allow the mango and brie to be stuffed inside.
Next time when you have dinner in an Italian restaurant, order yourself prosciutto with cantaloupe to start the meal.
That's prosciutto from Italy.
Wrap a paper-thin slice of prosciutto around each dried plum and secure with a toothpick.
Lay 4 slices of prosciutto on a board, making sure they overlap slightly.
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