Torchietti, creamy tomato sauce, prosciutto oil, prosciutto crumble, burrata

So I somehow found myself in possession of way more prosciutto than I was able to eat sometime last month and started experimenting with different ways to extend the shelf life. One of my favorites was prosciutto oil.

I took all the scrappy-shredded-not-so-pretty prosciutto bits and let them sit at about 275°F in neutral oil with a handful of shallots and a squeeze of lemon juice for 5 or 10 hours till all the fat in the prosciutto rendered into the oil, then I cooled it, blended the whole thing in a vitamix till it was a thick slurry, then let it sit overnight in some cheese cloth in a chinois till all that delicious golden oil dripped out.

The prosciutto oil was nuts. I've been using it on everything. It's basically my new favorite condiment. Like imagine if the best olive oil you ever had was meat.

I kept all the prosciutto pulp leftover from straining the oil and I have been throwing a spoonful or two into soups and sauces and such here and there, but I had so much and I needed to extend the shelf life, so I spread it thin and dehydrated it and it's just by far my new favorite garnish.

It's like if bacon bits met powdered sugar but 100× more flavorful. I can't even describe it.

I made just a simple little pasta with it. Torchietti, creamy tomato sauce, prosciutto oil, prosciutto crumble, burrata.

I don't cook a lot of pasta, but this was stupid good.