To make a julienne of proscuitto, I stack thin slices and cut them crosswise. However, they tend to stick together and quickly turn into a glob rather than slices. I found that if I put some fresh herbs between the slices of prosciutto and then cut, they separated into neat slices. Usually the recipe calling for the prosciutto calls for some type of herb as well.
Suzanne Kosovich, Greenfield, IN
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