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Entries tagged with 'proscuitto'

Celebrate Ham Independence, and Win La Quercia's Brunch Master Package!

The Serious Eats Team 48 comments

"Too long have Americans toiled under the hoof of foreign ham powers! No longer dependent on other nations for artisan cured ham, America is finally ready to assume its rightful place." And so, La Quercia has declared it Ham Independence Week between June 28 and July 4. To celebrate, eat ham and enter to win this special La Quercia brunch meats package (speck, bacon, and lardo). Life, liberty, and the proscuitto of happiness! More

Cook the Book: Salame ala Diavolo

Serious Eats Caroline Russock 3 comments

Salame ala Diavolo is Maialino chef Nick Anderer's contribution to The Big New York Sandwich Book. You're not going to find it on Maialino's lunch menu, but it's the kind of sandwich you could assume that he and his kitchen crew munch on—a play on an Italian sub assembled from salumi scraps and focaccia ends that haven't made it to the bread basket, with a pepper-olive relish that ties it all together. More

Grilling: Chicken Involtini with Prosciutto and Basil

Serious Eats Joshua Bousel 4 comments

This tasted like a more complex, more delicious chicken parm. All the classic flavors were there—tomato sauce, cheese, chicken—but done in a more sophisticated way. The provolone was creamy with a little sharpness, the prosciutto nice and salty, and the chicken tender and juicy. When mixed with some marinara and basil, it had everything that makes a really plate-lickin' Italian-American meal. More

A Sandwich A Day: Casa della Mozzarella's Combo

New York Chris E. Crowley 2 comments

Better known for the homemade cheese that is their namesake, Casa della Mozarella also serves up some tasty sandwiches. More

A Sandwich A Day: Italian Special at Faicco's Italian Specialties

New York Hannah Smith-Drelich 6 comments

It's not an unusual sandwich in any way, but if you want a meal or two with meaty heft then Faicco's is the place to go. More

Meat Lite: Portobello Burgers with Crispy Prosciutto and Arugula Mayo

Serious Eats Joy Manning Post a comment

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. A burger that goes easy on meat is... More

The Latest in Awesome Sandwich Technology: Using an Inverted Baguette

Robyn Lee 11 comments

Photograph from Daily Feed Boccalone Salumeria in San Francisco makes their proscuitto cotto with provolone panini out of an inverted baguette, allowing the tender inner part of the bread to get crisp and creating "more textural interest with its chewy crust melded to the melted cheese." Like I needed even more reason to want to eat a sandwich filled with thinly sliced pork and molten cheese. [via Eater SF] Related In Videos: Chris Cosentino at 'Boccalone' A Bicycle Built for Sausage... More

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