With what meals can I use prosciutto? I was going to use it in

croque-monsieur

>>8017075
with an assortment of strong cheeses and a dry white wine.

Pizza

Wrap it around asparagus or green beans and bake

Wrap it around chicken and bake

Wrap it around cantaloupe or melon and eat

Eat it by itself

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>>8017118
>>8017125
>>8017143
Thank you, these are all excellent suggestions, I have stored them in a .txt and will try them all.

In a Sandwich of course

I just eat it straight off the sheet, you don't need to cook it for it to be delicious.

Try it with melon!

Stopping in because I've also been curious about this stuff. I've had it cooked in penne alla vodka once and that was pretty alright. How do you guys prefer to eat it? Is it better cooked or uncooked? How do you prefer to cook it? Better as a focal point or accent flavor?

>>8017513
I prefer it uncooked, cooked tend to be too salty so you have to compensate (for example with cream in penne alla vodka)

>>8017517
Yeah, I could see that. The bits I got in that pasta dish were definitely like fucking salt bombs if I got a piece without any pasta or sauce.

>>8017075

It becomes extremely salty and loses a lot of it's flavor when cooked, I'd suggest just eating it fresh as it is, you can put it on pizza the pizza is done or make sandwiches or whatever.

Don't need cook it! Dingus!

Bread, olive oil, prosciutto, tomado

Deliciousness

Pizza.
Bechamel sauce, some fig butter, motzerilla, blue cheese crumble, put it in the oven, then add arugula and top it off with prosciutto and balsamic reduction.

>>8017578
>motzerilla
... wut

The world would be better place if your parents had forgotten too.

>>8017578
I'd do all of that except a little olive oil instead of balsamic. Sounds good anon.

>>8017600
Google says mozzarella, but I stick to what I said.

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>Saltimbocca (also saltinbocca) (pronounced [saltimˈbokka]; Italian for jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage or basil; marinated in wine, oil or saltwater depending on the region or one's own taste. This dish is also occasionally topped with capers depending on individual taste.

>A common American twist substitutes the veal with chicken.[1]

>A version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style) which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat.
>>8017664
What do you mean?

a non-juicy watermelon.