Prosciutto is a salted, dry-cured ham that adds a delicately delicious Italian flavor to almost any dish.
When it comes to using prosciutto, the thickness of this meat has the biggest impact on its flavor. If it’s not sliced thin enough, it will taste overwhelmingly salty. If you’re going to get it sliced fresh at your local deli, don’t be shy about telling them you want it sliced paper thin.
One of our new creations at Carrabba’s is the Prosciutto-Wrapped Pork Tenderloin. Pork tenderloin tends to have a neutral flavor so instead of adding heavy seasoning, we wrap it in prosciutto to give it flavor. We brush each piece of prosciutto with our house-made grill base. To ensure the thinly sliced prosciutto can withstand the grill’s heat, we hand layer each piece to overlap one another for thickness.
To add some more flavors to the dish, we cover it in our Port Wine Fig Sauce, which is made up of port wine, Granny Smith apple, fig and onion. The Granny Smith apple and fig offer a sweet and sour flavor that naturally complements the pork. The Italian word for this flavor combination is “agrodolce” (“agro” means sour and “dolce” means sweet). The overall sauce’s sweetness also compliments the saltiness of the prosciutto so you can have a sweet and salty flavor as well.
Some other delicious items to wrap with prosciutto include shrimp, scallops and asparagus. You can also use it to stuff different types of meat, which is what we do for our Pollo Rosa Maria. Also, you don’t even have to cook prosciutto to enjoy it. A traditional dish is to wrap prosciutto around melon or serve it as part of an antipasti – both ways are delicious. There are endless ways to use prosciutto in your home kitchen. You just need to be willing to experiment a bit and enjoy the possibilities!