Fried Prosciutto

The Gluten-Free Girl Reminds Us It's Worth Taking a Few Extra Moments to Create Something Special

November 9, 2008 at 9:18AM by Shauna James Ahern | comment

Sometimes, it doesn't have to be complicated. On Monday morning, the chef made us breakfast. We both felt so indolent. We didn't have to rush to be anywhere. Our muscles had started to relax.

He emerged from the kitchen with roasted potatoes, melted Drunken Goat cheese, eggs over easy, and this little flourish on top.

"What's that?" I asked, excited.

"Fried prosciutto."

It took him all of a few moments. I never would have thought to do it. But it made the meal so much more alive. Monday morning, every morning--it takes only a few moments to make us feel civilized.

INGREDIENTS
6 prosciutto slices
Oil

PREPARATION
1. Lay the prosciutto slices on top of each other. Roll them into a tube (more pencil than fat marker). Slice them thin, in a chiffonade.

2. Into a hot pan add a bit of oil until it is almost smoking. Add the prosciutto. Sautee for 30 seconds or so, until it crisps up.

3. Serve on top of eggs over easy. This could also garnish potato-leek soup, black beans, or a quinoa-shrimp salad.

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