[thechat] Smokey ingredient
Bob Davis
bob at bobdavis.org
Thu Feb 27 07:42:20 CST 2003
On Thursday, February 27, 2003, at 04:57 AM, Drew Shiel wrote:
> At 10:53 27/02/2003 +0000, Martin Burns wrote:
>> Classically, you'd use Speck (smoked proscuttio - French equivalent:
>> lardons):
>> http://www.menu.it/eng/scheda_ricetta.cfm?id_ricetta=37
>>
>> Yes, it's basically very smoky bacon cut into cubes.
>
> Excellent. I'll go looking for it.
>
> How does one pronounce "proscuttio"?
>
pro-shoot-o
Proscuttio isn't smoked though - just cured.
It is delicious though.
bob
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