Recipes with duck prosciutto

Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery texture. In this duck version, Chef Roberto Leoci spins the story a little differently by using a fresh duck breast and a few simple ingredients. The only thing you may find difficult with his technique…is the waiting. @Salted and Styled

Recipe courtesy of Chef Roberto Leoci Photography by Chia Chong Styled by Libbie Summers, Katherine Sandoz and Brooke Atwood Shot on location at Meddin Studios Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery.

Easily make your own duck proscuitto at home.  If you don't have a place in your house with a fairly consistent temp of 50-60f then you can also hang this in the fridge.

Duck Prosciutto/Duck Ham, and more curing tips from Michael Ruhlman

Home-made duck prosciutto (He Needs Food) - something different to do with the breasts of our annual confit-thigh/leg ducks

Home-made duck prosciutto

Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery texture. In this duck version, Chef Roberto Leoci spins the story a little differently by using a fresh duck breast and a few simple ingredients. The only thing you may find difficult with his technique…is the waiting. @Salted and Styled

Recipe courtesy of Chef Roberto Leoci Photography by Chia Chong Styled by Libbie Summers, Katherine Sandoz and Brooke Atwood Shot on location at Meddin Studios Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery.

Fig, Prosciutto and Burrata Cheese Salad | http://www.justataste.com/2013/08/fig-prosciutto-arugula-burrata-cheese-salad-recipe/

Fig, Prosciutto and Burrata Cheese Salad

Salad Recipes : Fig, Prosciutto and Burrata Cheese Salad Recipe - changeable for Paleo friendly!

Molten Cake, 'The Big Mac of Desserts' - ‘Like an Oozing Brownie’ - We’re imagining sinking a fork into the warm, soft molten chocolate cake described by Mark Bittman in his Eat column this week. The column outlines a...  : (video) Diners Journal - The New York Times

'Like an Oozing Brownie'

Classic chicken saltimbocca is rolled up with prosciutto and mozzarella and drenched in a tasty white wine pan sauce ~ www.mangiamichelle.com

Rolled Chicken Saltimbocca in White Wine Sauce

Classic chicken saltimbocca is rolled up with prosciutto and mozzarella and drenched in a tasty white wine pan sauce.

NYT Cooking: Saltimbocca's name means to “jump in the mouth” with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto. Fried sage leaves%...

Chicken Saltimbocca

NYT Cooking: Chicken Saltimbocca - Saltimbocca's name means to “jump in the mouth” with flavor.

Pinterest
Search