Recipes and Ramblings in Italy

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Cooking Tip of the Week (12/06/2010)

Posted by Bill Abruzzo on November 28, 2010 at 12:35 AM

Partially Freezing Prosciutto Makes it Easier to Mince

Prosciutto is added to many recipes as a flavoring agent. It can be thinly sliced, diced or minced and then tossed into a recipe. Here is an easy tip for finely mincing prosciutto. Start by asking your deli attendant to slice it paper thin. Set the prosciutto in the freezer for about 45 minutes or until it is quite stiff and then proceed with mincing. Partially freezing the prosciutto will make it much easier to cut with a knife and you will achieve a much finer mince. 

Categories: Cooking Tips

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1 Comment

Reply mariabella
10:21 PM on November 27, 2010 
very clever!