Jump to content


Photo

Prosciutto Replacement


  • Please log in to reply
4 replies to this topic

#1 adiel

adiel

    Gabbai

  • Members
  • 782 posts

Posted 14 November 2011 - 12:49 PM

I'm looking to make a few Italian dishes and almost all of them call for prosciutto. Is there any type of equivalent for this?

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.
We are the music makers , and we are the dreamers of the dreams. - Willy Wonka

What the mind can conceive and believe, it can achieve. - Napoleon Hill

Frumkeit without Mentchlichkeit is not Yiddishkeit!

#2 Nooch

Nooch

    Dark Lord of The Sith

  • Members
  • 5,373 posts

Posted 14 November 2011 - 12:53 PM

Turkey bacon
My dental supply website: Visit My Website! Updated weekly!
My dental supply website blog: Visit My Website's Blog! Updated weekly!

"What we do in life, echos in eternity"
--------------
"You underestimate the power of the dark side!"-Lord Vader
"I find your lack of faith disturbing!"-Lord Vader
To the Mods: "Dont be too proud of this technological terror you've constructed..."-Lord Vader

#3 BroadwayFreak

BroadwayFreak

    It's garden season!

  • Members
  • 2,515 posts

Posted 14 November 2011 - 01:01 PM

Use pastrami.
"Evereything in moderation (except beer)."
-Cholentpot

#4 Red Hare

Red Hare

    When this old you are, look as good you will not !

  • Members
  • 5,238 posts

Posted 15 November 2011 - 02:30 PM

You can use Fakin' Bacon.
"There's a stroller called Phil and Ted's? Is that the kind for most excellent adventuresome babies?" Sweet

"I discovered that all the participating members here are 'black sheep' in their own circles. On Hashkafah.com, the mainstream is truly wacked." Silent J

"H.com becomes a proverbial Hotel California for many of us" Nooch

#5 Guest_Shuli_*

Guest_Shuli_*
  • Guests

Posted 16 November 2011 - 04:57 PM

Use pastrami.



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.




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users