Prosciutto could hardly be in more appropriate hands than Sara Jenkins': the chef of NYC's Porsena and Porchetta, she was raised in Italy and gained a keen understanding of the value of prosciuttio di Parma versus all other cured hams. Her knowledge of tradition, however, does not stop her from crossing boundaries in this deft little book. Alongside classic dishes such as saltimbocca and wilted greens draped with thin slices of prosciutto, she offers a chilled canteloupe soup with prosciutto crostini, grits with prosciutto pan-gravy, and salmon in a prosciutto-cider broth.
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