Friday, March 8, 2013

Prosciutto, Arugula and Parmesan

My dear friend Daniel Leonard was in Italy in January and brought me back a souvenir:

I am naturally a hoarder, but I suddenly got worried that it would spoil, so why not, today was the day. Although prosciutto is completely delicious on its own, to be totally honest, I have a preferred method of consuming it. Tear it into pieces and add it to a hefty bunch of arugula. Squeeze a lemon half over it, drizzle with some high quality olive oil, and top with parmesan shavings (Daniel brought me some of that too!) and freshly grated black pepper. Toss and eat (do it fast-ish, because the acid of the lemon starts to act on the prosciutto pretty quickly). This might actually be on my top ten list of all-time favorite foods. It's so good that I didn't even really miss a glass of a good wine to go with it.

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