5-Step Pizza: Prosciutto & Arugula Flatbread with Balsamic Reduction

February 08, 2013 by Amanda Natividad in Appetizers, Baked, Entrees

Balsamic reduction makes for a rich, tart mouthfeel, garlic adds a hint of spice, and the salty bite of the prosciutto and Parmesan is balanced with the freshness of the arugula.

Your Guide To Prosciutto And Other Salty Cured Meats

September 07, 2012 by Amanda Natividad in Food 101, Side Dishes

I found myself yearning for prosciutto. No, not those gummy, questionably shiny strips of pork you get vacuum-sealed at your local supermarket. I'm talking about dry, aged, smooth, pliable yet crumbly real prosciutto straight from Italy.