There are many advantages to having a sister, and one of them is that my sister can be exceptionally helpful in finding ways to add a little extra oomph to the recipes I develop.
I tend to lean towards healthier and lighter options, which is great in many ways, but I'll admit that sometimes I forget just how much flavor a little extra fat can add to a dish. Lucky for me (and arguably for you too), my sister makes a point of reminding me all the time.
My sister, for example, was the driving force behind adding pancetta to a couscous and butternut squash recipe, thus making it far more delicious than it would have been without. She was also the genius behind the idea of adding crumbled chorizo to the quick-cooking bean base in this recipe. (She may also have had a hand in the prosciutto detail as well...)
Wrapping foods in fatty meat like bacon or prosciutto is nothing new, but there's a reason it's such a popular cooking trick: the meat wrapper adds flavor to whatever it contains, while at the same time acting as an insulator from the harsh heat of a skillet, ensuring that the food underneath doesn't get dry or stringy.
The best part of this recipe is the prosciutto quickly renders in the pan, infusing the fish with its salty flavor and adding an excellent crunch. Bite through it to find silky bites of cod. But I'm getting ahead of myself. Before the fish is cooked, I brown some chorizo in the pan with shallots, broth, fresh, and dried herbs, and cannellini beans. Together, they create a tasty and creamy accompaniment for the fish (and don't even start with me on the prosciutto-chorizo double-meat combo—it works).
The one thing this recipe lacks are some greens (see? I can't shake the healthy mindset). That can be quickly solved with a simple salad on the side. Though, to be honest, I devoured my entire dish before evening glancing at the salad.
I'm eternally grateful for my sister. As is my stomach.