[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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