email this pageIngredients
3 tablespoons unsalted butter
3 tablespoons olive oil
8 to 12 wafer thin slices prosciutto di Parma
Confectioners’ sugar
Instructions
3 tablespoons olive oil
8 to 12 wafer thin slices prosciutto di Parma
Confectioners’ sugar
1. Heat butter and oil in a skillet over medium-high heat until hot and bubbling. Place prosciutto in the pan in one layer and fry, turning once, until buckled like bacon and a rich mahogany color.
2. Remove prosciutto and drain well on absorbent paper while you fry the remaining pieces. Cool completely. They should be crisp like bacon.
3. Dust each piece of prosciutto generously with confectioners' sugar and then heat with a kitchen blowtorch until the sugar is delicately caramelized. Do not let it get too brown or the prosciutto will be bitter. Let cool until crisp. Serves 4 to 6.
Recipe by Damon Fowler, "Relish Classic Dishes," May 2007.
2. Remove prosciutto and drain well on absorbent paper while you fry the remaining pieces. Cool completely. They should be crisp like bacon.
3. Dust each piece of prosciutto generously with confectioners' sugar and then heat with a kitchen blowtorch until the sugar is delicately caramelized. Do not let it get too brown or the prosciutto will be bitter. Let cool until crisp. Serves 4 to 6.
Recipe by Damon Fowler, "Relish Classic Dishes," May 2007.
