always been a straight-from-the-fridge deli meat snacker but lately I've been putting it in the air fryer and it's so much better I don't know if I can ever go back
>>22046552you should get a cookbook deal based on this bit of innovation alone
>>22046552DisgustingThere are few things better than thinly sliced prosciutto with a glass/bottle of Pinot grigio
>>22046552have tried this before but the fat gives it a disgusting taste, to me anyway.
it's nice if you're making a sandwich or something and you fry it in a pan to make it crispy, then crisp the bread in the melted fatvery tasty
>>22046552It works well on bread with fig jam, brie and a balsamic glaze.
>>22046552I like it both ways but depending on how salty the prosciutto is, it becomes almost inedibly salty when you crisp it up.
>>22046552this is an abomination. in Italy you have prosciutto cotto (the pink one "cooked ham") and prosciutto crudo (raw prosciutto, the red one). If you cook prosciutto crudo it loses the point of its own existence, just buy prosciutto cotto (the pin one) and grill it.Then, to each its own; better to airfry your prosciutto crudo if it makes you happy than eating some slop
>>22046552saltiest thing known to man
>>22047519> In Italy Keep it there pal
>>22046552wait til you hear about microwave black pudding
>>22046552Very interesting, I wonder if you could do proscit on a shingle >>22046585I know it’s blasphemy but I tear the strips of fat off before eating
>>22047978>I know it’s blasphemy but I tear the strips of fat off before eatingLeave this board
>>22047519>MAMA MIA WE DON DO DAT IN ITALIAshut up wop. we are innovating here.
I put it out in the sun, it takes maybe half a day to crisp it up when it's nice and hot. Be aware that wasps, being women of taste, cannot resist it either.
>>22047978sometimes there's just too much fat in the slice
