Posted 14 November 2011 - 12:49 PM
1) If i'm making a meatloaf, i'd like to wrap it in prosciutto.
2) If I'm making chicken canzanese, the recipe needs the salty flavoring of prosciutto.
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Posted 14 November 2011 - 12:53 PM
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Posted 14 November 2011 - 01:01 PM
Posted 15 November 2011 - 02:30 PM
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Posted 16 November 2011 - 04:57 PM
This, though it's not really an equivalent. I sautee "lardons" of fatty pastrami as the base of soups that traditionally start with bacon. It lends an almost smoky, meaty quality.
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