My mom and I went to buy some prosciutto recently and the woman in front of us said that she wanted "four slices, trimmed of all fat." My mother was mortified. "Doesn't she know the fat is the best part?!" Prosciutto fat is the best part. You wouldn't want to eat it every day, but every once in a while? Yum. (And the fat is delicious when sauteed with onions and garlic as the start to a tomato-based pasta sauce.)
When it was my mom's turn to place her prosciutto order, she ordered a pound of the stuff (she doesn't mess around). We had it with melon from brunch today, and man, if that just isn't a match made in heaven. The sharp, saltiness compliments the perfume-y sweetness of the canteloupe perfectly...even the colors go well together.
[photo: Stefania Pomponi Butler]
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