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Prosciutto, Italian for ham, is sliced so thin it's almost transparent. But don't be fooled by its airy texture. It packs huge flavor.
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BY CAROLE KOTKIN
THE MIAMI HERALD
Prosciutto is the Italian
The Serrano hams of Spain share some of the same characteristics, but nothing quite matches the rosy color, satiny smoothness and sweet, meaty flavor of the best Italian prosciutto.
Prosciutto di Parma owes its flavor to pigs fed corn, barley and other cereals as well as whey from the production of Parmigiano-Reggiano cheese.
During the curing coarse sea salt is applied to hams before they are hung to air dry, making it safe to eat without cooking.
In Parma, prosciutto is sliced paper thin and served on an antipasto platter, wrapped around bread sticks or melon or eaten in pasta, omelets or sandwiches. (It's also eaten straight from the deli-wrap it comes in.)
And it figures prominently in the recipe on page D3, adapted from Mitchell Rosenthal's "Cooking My Way Back Home."
In this case, it is used to take a favorite Miami dish to the next level.
BOB'S CUBANO WITH GRUYÈRE AND DILL PICKLE
Makes 6 sandwiches
6 torpedo rolls, split