Candied Prosciutto

Back again for my weekly “Cooking with Giada” with @GiadasItaly cookbook.  These candied prosciutto strips are quite easy to make.  I used my bacon platter in my microwave to save time and heat of using the oven as we are in the summer months.  It is really easy and the salty crunch can be added to your salads, pasta or a potato.

The history of Prosciutto di Parma dates back to ancient Roman times when Cato the “Censor” first mentioned the extraordinary flavor of the air-cured ham made around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling, leading to a tasty meat with a pleasant flavor.

Prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked and is most popular to enjoy on its own, wrapped around fruit or used on charcuterie boards.

Ingredients:

  • Sliced Prosciutto
  • Sugar
  • Cayenne Pepper
  • Allspice
  • Olive oil

20180718_142835.jpgMix 2 tbsp. sugar with cayenne pepper and allspice.  Note:  I did not have allspice so I substituted a mixture of cinnamon, cloves and nutmeg.  The recipe also called for a bit of kosher salt but I found it to be too salty so make sure to experiment to your taste preferences.

Lay the slices (5 or 6) of prosciutto on the bacon microwave cooker.  Brush each slice with extra virgin olive oil and sprinkle with the spice mixture.

20180718_142756.jpg  Microwave for 2 minutes checking as all microwave temps  are different. Cool on a rack and eat as a treat or crumble over salad.  Enjoy!

Love and light,

Jeanine on the Scene

A day at the beach in Puglia, Italy

Originally we were set to go on a boat ride to see the sea caves but the weather was not cooperating this morning, rain had fallen last night and the wind was still bringing in a chance for rain so we postponed our boat ride for tomorrow.

So off to the beach we went. We went to the White Beach club, set up our lounge chairs and enjoyed a sunny day. At this beach the sand is a mix of tiny shells, a bit tougher on the feet and to enter the water you need to be careful as the shore is spiky lava rock. We enjoyed watching a little school of fush scurry through the water and crabs hide from us under rocks. We gathered shells along the shore, which I love to do at every beach I visit .

We enjoyed pizza at the restaurante

and tonight we had dinner at Grotta Palazzese, set in the cliffs.

This place has a spectacular view, is a romantic spot BUT THE FOOD WAS HORRIBLE! Not even edible and expensive too. So disappointing. We had heard the same reviews but were told there was a new chef so decided to try it. I dont usually give bad reviews but this restaurant needs to step up there game and get a chef that can cook.

The town itself is vibrant with lots of cute boutiques, restaurants and gelato shops everywhere. There was also a vendor street fair and the whole town seemed to be enjoying being out on a Sunday. Definitely worth going to see this cute town but skip the Grotta Palazzese please!

Love and Light,

Jeanine on the Scene

National Wine Day

Today is National Wine Day!  A favorite for me, is it yours?  Put together a quick charcuterie platter and take out that special bottle tonight and cheer with your family, friends or neighbors.  So whether you enjoy a sparkling white wine, a rose, or a bold Cabernet Sauvignon, lift up your glass and cheer to the start of this Memorial Weekend.

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This is simply apples, rainier cherries, Marcona almonds (Trader Joes rosemary are a favorite), port salut cheese, (which has a little tang but the consistency of a thicker brie), grapes and Simple Mills almond crackers (for those wanting gluten free, whole30 approved) and they are really good.  Add some meats like salami, chorizo, prosciutto to this dish and you have an easy appetizer ready to pair with a great wine. CHEERS!!

Love and Light,

Jeanine on the Scene