The 48-page, hand-sewn booklet comes complete with a vibrant cover and tomato-red pages. Jenkins provided a number of recipes that we can’t wait to try, like cold cantaloupe soup topped with prosciutto crostini. Others are a more adventurous take on traditional recipes that use prosciutto, like olive oil-fried slices of persimmon wrapped in prosciutto or salmon with prosciutto-cider broth or roasted corn and crispy prosciutto tucked into warm corn tortillas and topped with lime, pepper and cilantro. The booklet also comes with a number of stories on the dry-cured ham. Our mouth is watering just thinking about these dishes. We can’t wait to try them out at home, and we’re sure you can’t wait either, so go grab yourself the latest copy of Short Stack.
Short Stack Vol. 14 Proscuitto di Parma by Sara Jenkins, $14 at shortstackeditions.com.
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