fat’s rendered. stock’s clarified.
notes on prosciutto:
- Obtain Hocks. ask deli person about the hocks. don’t let them slice it. also, sometimes you can get the superior quality prosciutto in hock form for the same price as the lesser ones. fortune favors the bold.
- Trim Fat and Render. rendered prosciutto fat is amazing. you also get prosciutto cracklings if that’s your thing. i popped the cracklings into the oven afterwards.
- Boyle ye meats. you are going to think you want to add other flavors, but put the bay leaf down. be careful not to overcook. it goes from tasting like prosciutto to not in the blink of an eye
- (Optional) Clarify. i’m still weeks behind the interweb and using gelatin clarification.
risotto made with prosciutto stock? sv or confit with prosciutto fat? infuse the consomme into melon? cook or pre-soak beans or pasta? serve with fish or ravioli?