This may seem like an obvious question, but I have a couple of recipes that I make a lot that require crumbling crisped prosciutto over / in them.
Whilst I have experimented with many frying / baking techniques to crisp the prosciutto to a consistency that will crumble nicely without being burnt, oily or rubbery, I have never quite perfected it.
Does anyone have any tips that may help?
Best Answer
I've done this with both diced prosciutto and thinly sliced prosciutto. For the diced, tossing in a little oil and searing seems to work best. For the thinly sliced, popping it on a cast iron surface and placing it in a 350 degree oven does very nicely.