adiel 14 Nov 2011
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.
Guest_Shuli_* 16 Nov 2011
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.