Thursday, 17 October 2013

Prosciutto Crisps (Paleo, Gluten-Free)

The thing is, with Bonfire Night and Christmas on its way, you might be looking for an alternative to wheat or oat-based crackers for your guests to nibble on. So why not make meaty Prosciutto Crisps? 


prosciutto crisps

Great with cheese, avocado (or guacamole even), perhaps also some pat├ęs, houmous and, well lots of things, they take just a couple of minutes to make in a dry non-stick frying pan. You could also use them as a side for soup or serve with just about anything. Break them up and crumble into a salad, too (perfect for dipping into a boiled, egg, I might add). 

This idea came about when I realised I had no bacon in the fridge and decided to cook up a mixed grill for tea one night. I grabbed the Prosciutto out of the pack and decided to heat that up instead, to go with the eggs. And so we ate Prosciutto Crisps with our dinner.

And when you dry-fry Prosciutto, something really magical happens. You watch as the wafer-thin slice of ham starts to pucker and shrink as the fat around it melts away, leaving a crisp with a really intense flavour and crunchy texture. Here's how to do it. 

Prosciutto Crisps
Heat a non-stick, dry frying pan on the hob - you don't want a raging heat, just a medium heat will do the job. Peel the Prosciutto from its wrapper and lay each slice down very gently, flat onto the pan. Within a few seconds it should start to shrink, darken and crisp up. After a minute or two, flip it over and cook on the other side. When crisp, remove to a board and leave to cool slightly before serving. 

No comments:

Post a Comment