Sunday, November 28, 2010

Prosciutto Topping







After seeing THIS recipe a few months ago, I decided I need to try it myself.
Nice, smoky and very crunchy, this so called prosciutto salt or topping is a must have for sprinkling on anything from soup to cheese dip.


And unlike any other recipe I have posted before, this one is a single ingredient recipe !!!
Ingredients:
1 packet of 4 oz of prosciutto or as much as you have










Directions:
Preheat the oven to 395 F.



Line a baking sheet with parchment paper, then spread the prosciutto,





cover with more parchment



and using a rolling pin, press the paper down


so that it sticks to the meat.

Bake for 10 minutes,





then remove the upper parchment paper and bake for 10 more minutes.
This is how the parchment looked after the first 10 minutes.



Some of the fat had baked off and it had seeped into the parchment.
I also flipped the prosciutto over when I uncovered it.
This is how it looks when done.





When done, let cool for 10 minutes, then place in a food processor





and pulse or mix in 5 seconds increments





until it reaches your desired consistency.
Place in a ziplock plastic bag and store in the fridge.

5 comments: