'proscuitto' on Serious Eats

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

"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

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

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

The Latest in Awesome Sandwich Technology: Using an Inverted Baguette

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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