Parma Ham
This is the same as prosciutto, but I didn’t know it. As Epicurious says:
The true PROSCIUTTO, this superior Italian ham hails from northern Italy’s province of Parma, the same area famous for Parmesan cheese. The special diet of chestnuts and WHEY (from the cheese-making process) that Parma pigs enjoy results in an excellent quality of meat.
That’s some pig! Read more about it. I like to use prosciutto in a creamy chinese cabbage soup dish because it adds hammy goodness without a lot of additional fat, and I don’t happen to have a chunk of either chinese or excellent substitute Smithfield ham on hand.
2 Comments
You should post your recipe for the creamy chinese cabbage soup… I think I’ve already forgotten your technique, and it was SOOOOO very good. :) If/when I start my own blog (hint, hint), I think I’ll have a recipe section…
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Basic ingredients: chinese cabbage, .25lb prosciutto, 2 cans campbell’s creamy mushroom soup, black pepper, white pepper.
Put about a cup of water in a big pot, toss in a pinch of salt, bring a a boil. Dump the chopped up chinese cabbage, stemmy parts lower, into the pot. Cover at a medium boil for about 20 minutes until the cabbage is kind of reduced down and stringy. Add Mushroom Soup and Prosciutto, a few grinds of black pepper and a quarter tablespoon of white pepper. Stir uncovered on a low simmer for another 30-40 minutes, or until goopy. Serve on rice with Dave-style Teriyaki Pork on the side. Mmmm!