The last bit including the skin (cotica) can go in pasta e fagioli (remove before serving).
You can shave prosciutto and sautée in a pan until crispy to garnish a salad.
You can just slice and it with fresh figs so the slice is not much bigger than the fig.
LiefLayer
the last part of prosciutto crudo is always the most amazing sweet part so I would eat it till the end (follow the Meancvar advice for cotica).
Proud-Site9578
Well, I would put it in a warm piadina with some rucola, aged parmiggiano, halved cherry tomatoes, olive oil and olive paté
MiddleAgeRiots
I usually cut the ham into small pieces, and sauté them in the pan together with peas and onion. Bath with a little broth. I season pasta with them or serve them as a side dish.
MiddleAgeRiots
It’s me again with other suggestions: In winter I cut the ham into small pieces and put them both in the vegetable soup and in the legume soup.But if you want the recipe for the real bolognese tortellini filling, all you have to do is ask, I’m from Bologna.
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Tips for next time. Keep the skin
Cook it with beans stew… (fagioli con cotiche)
https://memoriediangelina.com/2011/03/05/fagioli-con-le-cotiche/
The last bit including the skin (cotica) can go in pasta e fagioli (remove before serving).
You can shave prosciutto and sautée in a pan until crispy to garnish a salad.
You can just slice and it with fresh figs so the slice is not much bigger than the fig.
the last part of prosciutto crudo is always the most amazing sweet part so I would eat it till the end (follow the Meancvar advice for cotica).
Well, I would put it in a warm piadina with some rucola, aged parmiggiano, halved cherry tomatoes, olive oil and olive paté
I usually cut the ham into small pieces, and sauté them in the pan together with peas and onion. Bath with a little broth. I season pasta with them or serve them as a side dish.
It’s me again with other suggestions: In winter I cut the ham into small pieces and put them both in the vegetable soup and in the legume soup.But if you want the recipe for the real bolognese tortellini filling, all you have to do is ask, I’m from Bologna.
Make casatielli