ingredient information
Prosciutto (English pronunciation: /pr?'?u?to?/,[1]) is the Italian word for ham. In English, the term prosciutto is almost always used for an aged, dry-cured, spiced Italian ham that is usually sliced thin and served uncooked; this is called prosciutto crudo (raw ham) in Italian and is distinguished from prosciutto cotto (cooked ham). The most renowned and expensive legs of "prosciutto" come from central and northern Italy (Tuscany and Emilia in particular), such as Prosciutto di Parma, and those of Friuli-Venezia Giulia, such as Prosciutto di San Daniele. Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew.Also,it can be wrapped in fresh packaged cuts of mozerella cheese,not in balls,but in large packaged chunks,uncooked,with no added flavors. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is also used in stuffings for other meats, such as veal, or as a wrap around a cooked steak. Prosciutto may further be used in a filled bread or as a pizza topping. Prosciutto is often served in sandwiches, sometimes in a variation on the Caprese Salad, with basil, tomato and fresh mozzarella. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant.