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added over 1 year ago

Chop it up small and saute it for an omelet. It also works well any place you might use bacon bits--over salad, sauted spinach, etc.

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 1 year ago

The chef of Buvette, Jody Williams, http://newyork.ilovebuvette... does THE MOST BRILLIANT thing with prosciutto ends! She grinds/chops them up fine with grated parmesan and puts this on toast with saba, or reduced balsamic vinegar. It's exquisitely delicious. Stuff dreams are made of. You won't want to share, though, so keep the end to yourself!

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added over 1 year ago

Yes I make a wonderful "sauce" for fusilli with the minced prosciutto ends sautéed in some garlic and olive oil quickly, then add some really good stock, some heavy cream, while pepper, fresh parsley, and an avalanche of parmiggiano. A twist of fresh nutmeg is nice. You can take this in a zillion different directions with the stock and cream proportions. You will never wonder what to do with those ends again. This is ultimate comfort food.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Drop an end into a minestra for extra flavor.