Author Topic: Prosciutto  (Read 3062 times)

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Offline Tbombs34

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Prosciutto
« on: June 18, 2009, 04:39:08 PM »
When putting prosciutto on a pizza, do most people bake the pie with the prosciutto on or put it on after the pie is baked?  I've done both and find that when I put it on before the bake, it usually winds up being very crispy, almost like bacon. 


Offline Bill/SFNM

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Re: Prosciutto
« Reply #1 on: June 18, 2009, 04:50:16 PM »
Others will disagree, but the quickest way to destroy prosciutto is to cook it. I always put it on after baking.

Offline Pizza Rustica

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Re: Prosciutto
« Reply #2 on: June 18, 2009, 05:57:17 PM »
I agree with Bill, the best way is after the bake. Before creates an oiliness and turns if flavorless. The whole point of a prosciutto is to enjoy it uncooked. If you want cooked you should do a pancetta instead.
Russ

Offline Tbombs34

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Re: Prosciutto
« Reply #3 on: June 18, 2009, 06:04:23 PM »
I agree with you both.  I just saw a picture of a pizza where the prosciutto was put on before baking so I was curious to get the opinion of those on this forum. 

Offline Matthew

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Re: Prosciutto
« Reply #4 on: June 18, 2009, 06:52:46 PM »
When putting prosciutto on a pizza, do most people bake the pie with the prosciutto on or put it on after the pie is baked?  I've done both and find that when I put it on before the bake, it usually winds up being very crispy, almost like bacon. 

Prosciutto Di Parma; definately after the pie is done.  Prosciutto Cotto on the other hand is excellent baked on the pie.
« Last Edit: June 18, 2009, 06:54:29 PM by Matthew »

Offline sourdough girl

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Re: Prosciutto
« Reply #5 on: June 18, 2009, 07:30:27 PM »
Prosciutto Di Parma; definately after the pie is done.  Prosciutto Cotto on the other hand is excellent baked on the pie.

I have to agree... I just bought some Prosciutto di Parma at Central Market last week.... it is so silky and almost buttery with a very mild flavor compared to the domestic prosciutto... it would be a crime to cook it. OTOH, the domestic is more salty and "stringy" and I like it better with the edges slightly charred, so I put it on under the cheese, before the bake.

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Offline jeff v

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Re: Prosciutto
« Reply #6 on: June 19, 2009, 01:44:10 PM »
Not really sure I get the crispy Prosciutto trend of the past couple years-it's running rampant.

Offline lilbuddypizza

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Re: Prosciutto
« Reply #7 on: June 25, 2009, 09:11:46 PM »
IMHO, if it is under other ingredients like cheese, put it on at the start. If it is on top, then put it on after you take it out of the oven and then let the pie rest for 10 minutes.

Offline Jack

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Re: Prosciutto
« Reply #8 on: June 26, 2009, 01:12:50 PM »
I'd put it under the cheese, like I do with any heat sensative ingredient, like broccoli.

Jack


Offline Pigslips

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Re: Prosciutto
« Reply #9 on: August 03, 2010, 09:38:40 PM »
I've thought that Prosciutto and for that matter basil or any leaf should be placed on after cooking but then wilted. :chef:
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Offline Jackie Tran

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Re: Prosciutto
« Reply #10 on: August 03, 2010, 11:11:07 PM »
The few times I've used it I've taken strips and rolled it up or balled it into little chunks and put it on before the bake.  Gave it a few crispy edges to the outside but the inside was semi cooked?  It was good.  Next time, I'll definitely try it after the cook.  Makes sense. 



 

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