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Prosciutto and pancetta both require months to cure, but sometimes they're eaten before they're fully aged. In Emilia-Romagna, cooks turn that partially cured meat into dishes like pancetta fresca alla griglia, in which the pork is grilled, then lacquered with balsamic vinegar. Here, in a riff on that dish, Paul Bartolotta sautés prosciutto until crisp, glazes it with balsamic vinegar then tosses it into a salad of bitter greens and chopped egg—a brilliant combination of flavors and textures. Slideshow:  More Italian Dishes 

September 2007

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Credit: © Ryan Robert Miller

Recipe Summary test

total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk 1 tablespoon each of both vinegars with the mustard. Whisk in 2 tablespoons of the olive oil and season with salt and pepper. Add the greens and chopped eggs but don't toss.

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  • In a large skillet, melt 2 tablespoons of the butter in the remaining 2 tablespoons of oil. Cook over moderately high heat until the butter begins to brown, about 1 minute. Add the prosciutto and cook, stirring occasionally, until crisp, 2 to 3 minutes. Add the remaining 1/4 cup of balsamic vinegar and 2 tablespoons of red wine vinegar and cook until slightly reduced, about 2 minutes. Remove from the heat. Swirl in the remaining 3 tablespoons of butter until melted.

  • Toss the greens, season with salt and pepper and transfer to plates. Spoon the hot dressing over the greens and serve.

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