Prosciutto, Pancetta, Salame (Hardcover) by Johns, Pamela Sheldon
Hardcover; Published 4/12/2005; 112 Pages; ISBN 9781580086172
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The craft of curing meats has been handed down through generations by Italian artisan producers who follow these same careful techniques even today. In Prosciutto, Pancetta, Salame, bestselling author of the Italian Artisan cookbook series Pamela Sheldon Johns explores the art of preparing home-made salumi--the generic term that encompasses the range of Italian-made cured meats--and offers more than 40 recipes for antipasti, primi, and secondi. Featuring Grilled Shrimp and Zucchini Wrapped with Pancetta; Risotto with Grilled Sausages; and Sautéed Broccoli Rabe with Pancetta, Garlic, and Mushrooms; this artisan guide even includes instructions for preparing homemade sausage. Prosciutto, Pancetta, Salame offers a new appreciation for the integrity and dedication that goes into every slice.
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When shopping for bacon, look for cuts with more red than white or buy center-cut for the best meat-to-fat ratio. Canadian bacon is sliced cured pork loin and is leaner than the regular kind; it's also perfect for a breakfast sandwich.