I don’t know how I’ve missed out for so long, but I only just discovered prosciutto cotto, the sweet ham-like cousin of the more recognizable proscuitto.
Having lunch at Fino’s, my friend thanked the owner, Joanne, for introducing her to this delectable stuff… I tried it and fell in love and ordered a half a pound of it. She suggested using it in a muffaletta. Speaking of that sandwich, what’s your favorite recipe for the olive salad that makes it so distinctive?
Let's eat
Responses to “Learn something new everyday”
December 13th, 2005 at 11:39 pm
Okay - I’m a grammer stickler….I just realized this shoud read ‘this is probably not unique but…..’ and I couldn’t help but correct it! Man, what an obsession to be stuck with! ‘this probably not unique but’.
December 13th, 2005 at 11:41 pm
Hello! It’s me reviewing my own post & wishing I had spell-check……shoud???? Should be…should!
December 14th, 2005 at 12:28 pm
I like to use the olive spread on bruschetta, instead of an olive paste, and when making individual pizzas. I used to live in the Gilmore and ordered my dinner from Fino’s almost every night. I sure loved that place…and the people too.
December 14th, 2005 at 12:59 pm
Cotto prosciutto…interesting. I think of salami when I think of cotto. I’m not a big fan of prosciutto, but I might like the hybrid, so thanks for the tip. Fino’s is just around the corner. They also make terrific pasta salad, if they still use the same recipe they used to.
December 15th, 2005 at 5:51 pm
I put it out with crackers for an appetizer, but think its nifty inside a turkey sandwich. I bet it would be a great filler for hollowed out grape tomatoes!
5 comment.