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.
Prosciutto Replacement
Started by
adiel
, Nov 14 2011 12:49 PM
4 replies to this topic
#1
adiel
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Gabbai
Posted 14 November 2011 - 12:49 PM
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#2
Nooch
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Dark Lord of The Sith
Posted 14 November 2011 - 12:53 PM
Turkey bacon
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My dental supply website blog: Visit My Website's Blog! Updated weekly!
"What we do in life, echos in eternity"
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To the Mods: "Dont be too proud of this technological terror you've constructed..."-Lord Vader
#3
BroadwayFreak
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It's garden season!
Posted 14 November 2011 - 01:01 PM
Use pastrami.
"Evereything in moderation (except beer)."
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#4
Red Hare
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Posted 15 November 2011 - 02:30 PM
You can use Fakin' Bacon.
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#5
Guest_Shuli_*
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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.
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