[thechat] Smokey ingredient

[Martin Burns]

On Thu, 27 Feb 2003, 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-SHOO-tee-oh

Or
BAY-kon

*grin*
Martin


--
"Names, once they are in common use, quickly
 become mere sounds, their etymology being
 buried, like so many of the earth's marvels,
 beneath the dust of habit." - Salman Rushdie