Tuesday, May 7, 2013

Prosciutto crudo

Is there anything better then prosciutto? I don't think so. This labour intensive ham takes months to make using age-old methods of cleaning, salting, hanging, pressing, washing, drying,and airing. We enjoyed the last of the asparagus wrapped in nice long sheets of prosciutto and served with spaghetti tossed in a butter and garlic sauce.