Anagram & Information om | Engelska ordet PROSCIUTTO

Exempel på hur man kan använda PROSCIUTTO i en mening

• Several regions in Italy have their own variations of prosciutto crudo, each with degrees of protected status, but the most prized are Prosciutto di Parma DOP, from Emilia-Romagna, and Prosciutto di San Daniele DOP, from Friuli-Venezia Giulia.
• Swiss meat specialties are highly diversified: all sorts of pork sausages, bratwursts, smoked ham, salami, prosciutto, etc.
• Some recipes include wrapping the coated meat in prosciutto, or dry-cured ham to retain its moisture and prevent it from becoming soggy.
• He is most known for producing handcrafted ingredients like balsamic vinegar and salumi (cured-pork products such as salami and prosciutto).
• Although Prego specialized in classic, Italian-style thin-crust pizzas, its chefs encouraged LaDou to experiment with prosciutto, goat cheese, and truffles in their wood-burning oven, and send his results to guests.
• The most common arancini fillings are al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with prosciutto and mozzarella or béchamel sauce.
• The cuisine of Cansano makes use of local agricultural and livestock products, such as various legumes, lamb and goat meat, pecorino cheese, smoked prosciutto and goat ricotta, and the surrounding area, such as mushrooms, mercury goosefoot and truffles.
• Ground pork is mixed with prosciutto crudo and other spices which typically include salt and pepper, bell peppers, peperoncini (dried hot peppers), garlic and rosemary.
• also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto.
• Today, as the prosciutto whisperer, he uses those Italian techniques to create cured-on-the-bone prosciutti.
• Involtini can be thin slices of beef, pork or chicken rolled with a filling of grated cheese (usually Parmesan cheese or pecorino romano), sometimes egg to give consistency and some combination of additional ingredients such as bread crumbs, other cheeses, minced prosciutto, ham or Italian sausage, mushrooms, onions, garlic, spinach, pinoli ("pine nuts"), etc.
• The dishes might range from his signature East-meets-West entrée, basil infused tuna with mustard seed and soy vinaigrette, to Italian-inspired roasted marron wrapped in prosciutto with risotto, veal jus and truffle, to dishes closer to the classical French repertoire such as his duck confit with pommes Pont Neuf, foie gras and truffle.
• As in all of Emilia-Romagna, the production of cured pork meats such as prosciutto, mortadella and salumi is an important part of the local food industry.
• Because of its epicurean nature, The Cheese Store of Beverly Hills has been known to carry hard-to-find and high-end ingredients, which over the years have included Austrian pumpkin seed oil, fresh truffles (in season), varieties of French butter, various kinds of Russian caviar (Golden Imperial Osetra and Sevruga), French and Spanish hams, Italian prosciutto, and 25 varieties of extra virgin olive oil.
• The magazine also listed Carlson's prosciutto consommé as a factor in naming Chicago the year's "Tastiest City".
• D’Artagnan's product line quickly expanded to include game meats and heritage breed poultry, organic chicken, heritage turkey, grass-fed beef, humanely-raised veal and pork, pheasant, quail, squab and prepared products like pâté, dry-cured sausages, smoked duck breast and duck prosciutto.
• Italian Food begins with a chapter on "The Italian store cupboard", giving British cooks, who at that time were generally unacquainted with most of Italy's cuisine and methods, an insight into Italian herbs, spices, tinned, bottled or dried staples including anchovies, tuna, funghi, prosciutto, and chickpeas, and Italian essentials such as garlic and olive oil, both seldom seen in Britain in the early 1950s.
• He has a rather negative response towards the menu items; the fig and pear prosciutto pizza was very sweet and made with undercooked dough; the blue-ribbon burger was not medium rare as requested, with a combination of condiments that Ramsay finds bizarre, and a bun dripping with grease; the red pepper ravioli exhibits a combination of sweet and spicy flavors that Ramsay calls "confusing", and he learns from Samy that it was mass-produced frozen ravioli despite the menu advertising it as "freshly made"; and the salmon burger is overcooked with an unappealing presentation.
• Prosciuttoa dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
• The Duroc Italiana is used mostly to sire the crossbred "Italian heavy pigs" used to make prosciutto crudo and other salumi.

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