🔕 🔔

My Basket ()

All questions
4 answers 1216 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years 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.

6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

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

added almost 2 years 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!

821e60cc f67c 498f 90bc 5addf6295d45  stringio
added almost 2 years 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.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

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

added almost 2 years ago

Drop an end into a minestra for extra flavor.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.