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Prosciutto Soup

The other day I noticed the section in the meat department at the grocery store where they sell the “ends” of the prosciutto, mortadella, salami and other meats. I bought a prosciutto end for just a couple of euro; it was about the size of my fist.

Much of the meat was pretty dry, so without being sliced paper thin as is typical, it wasn’t optimal for eating. So: Prosciutto Soup! Besides. It was Sunday night and I hadn’t gotten to the grocery store in time so the pickins in my cupboard were slim.

I sauteed an onion and some garlic in olive oil. Cubed the prosciutto and threw it in the pan. I opened a can of fagioli borlotti, a bean that is white and speckled with deep magenta when freshly-shelled. I added a spoonful of vegetable bullion, but probably wouldn’t have needed to; it was WAY too salty, especially with the salt of the prosciutto. So I just kept adding water to the pot until the salt leveled out.

Everything simmered for about 3 hours and melded nicely while I sat here at the computer. The meat softened up. The beans thickened the broth a bit.

I’m probably breaking a lot of “rules” here, putting foods together in combinations quite atypical. But I came here without the food foreknowledge and preconceptions, so I simply see everything as an ingredient free-for-all. (That’s just how I cook, wherever I am.) Would a traditional cook make a soup such as this? I don’t know. If you know, please tell me!

  1. patruMarch 19,10

    Well, YOU aren’t a typical, traditional cook, so anything DOES go with you — which, in this case, is PERFECT!! 😉

  2. MaureenMarch 19,10

    Friends have said they hope I’m coming back with a lot of “recipes”. Well, there’s the pureed rabbit liver sauce… but no other “recipes”. Ideas, yes. Maybe I should have taken, or should take, a cooking class while I’m here.

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