Word: prosciutto
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...exercise in absurd and repetitive gluttony to order either mussels or calamari as an appetizer followed by this seafood risotto. Veal Saltimbocca, of questionable relation to its somersaulting, juggling epinome, is scallopinied and topped with melted mozzarella cheese. A fragrant layer of sauteed spinach, sage and bits of prosciutto is sandwiched between the meat and melted mozzarella cheese. The strong, smoky flavor translates admirably into a midnight leftover snack...
Security officials at the Galleria Mall reported that their video recorded tow men stealing five to ten cases of prosciutto from a delivery van at the loading dock. The theft occurred at 7:35 a.m., and the stolen food was estimated to be worth...
...hour mini-series (beginning May 11, 9:00 p.m. E.T., CBS) based on the author's best-selling 1996 novel, is here to remind us that the Mob functions no more or less rapaciously than any corporation or government, and at least its employees know a good prosciutto when they see one. Hollywood studios are run by vicious souls, the movie tells us; politicians are a meretricious and evil-thinking breed...
...origin and authenticity of a product but also to imply that a particular brand is, well, better than other brands. But Italy may be producing too much of a good thing. Originally intended as a guide to superior wines, the DOC stamp of approval now appears on Parmesan cheese, prosciutto crudo, balsamic vinegar and chestnuts, all frequent fare on Italian tables. Among the other items that may soon bear the DOC label: handcrafted ceramics, Neapolitan pasta and pizza...
...strands of linguine or spaghetti because it should be possible to pick up with a fork the solids in the sauce as well as the pasta. Big chunks of vegetables and meat are far better with the little ears (orecchiette) or penne. Finer ingredients, such as peas and minced prosciutto in a creamy sauce, are more suitable to delicate pastas that are twirled. That twirling is no longer done in Italy with fork against spoon but rather with fork against plate...