Thursday, April 26, 2007

Proscutto Broth

Proscutto is rather expensive, especially when you purchase a whole leg and slice it down. There is a rather difficult pound of prosutto to slice, at the top, but it costs us the same as the rest, so we have to find a use. The best use I've come up with is to make a proscutto broth. It's best to grind the proscutto, but dicing it up does the same job over time. Throw in some mire-poix, cover with chicken stock, and in an hour or so.....liquid proscutto. pictured here as part of a daily foie gras presentation.

1 comment:

Dana said...

We do the same kind of thing wtih parmesan rinds at our kitchen. Waste not want not!