Skip to main content

Short Stack: Prosciutto di Parma

short stack prosciutto di parma proscuitto
Image used with permission by copyright holder
Whenever we see a pile of wonderful Prosciutto di Parma on a charcuterie board, our eyes get big. The delicious saltiness of that dry-cured Italian ham just makes our palettes jump for joy, so when we saw that the newest edition of Short Stack, a series of small cookbooks that focus on one ingredient, was centered around our favorite Italian ham, we couldn’t hide our excitement. For the edition, the folks at Short Stack tapped Sara Jenkins, a New York-based chef, restaurateur and cookbook author. Jenkins even worked in Florence and Tuscany before moving to New York to open what would become two of the city’s most popular Italian restaurants, Porchetta and Porsena, and authoring two cookbooks. Mario Batali even gave Jenkins huge praise: “Sara’s one of the few chefs in America who understands Italy and how Italians eat.” Now to us that sounds like an excellent CV for somebody who wrote a book about Proscuitto di Parma.

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.

Editors' Recommendations

Ann Binlot
Former Digital Trends Contributor
Ann Binlot is a New York-based freelance writer who contributes to publications like The Economist, Wallpaper*, Monocle…
The 10 best brunch recipes for restaurant-quality meals at home
Skip long lines and getting hangry and whip up your own high-quality brunch
A person cutting up tomatoes for a healthy meal

Spring is here, so it's officially brunch season. Over the past couple of decades, brunch has become the meal of the weekend, the repast that lets you keep the party going from the night before with mimosas and Bloody Marys. The name implies that it should fall sometime between breakfast and lunch but can run anywhere from 8 a.m. to 3 p.m. Some restaurants have given up trying to put time restrictions on their brunch menu and serve it all day. Others have dedicated their whole concept to the "in-between" meal and only serve brunch-friendly foods.

So, what is considered brunch food? Originally, restaurants had brunch to use up ingredients that weren't used over the weekend. But now, brunch is such a busy shift (if not the busiest for some), restaurants must order special items for brunch to present creative, in-demand dishes.

Read more
How to make the perfect carnitas, according to a chef
Check out these tips and tricks to make chef-worthy carnitas
Pork carnitas tacos

If you’ve ever had street tacos, whether from an actual street vendor or an upscale restaurant, you’ve likely had carnitas — whether you knew it or not. Carnitas grew in popularity through Mexican street tacos, but people use it in various dishes, from nachos to chimichangas. Carnitas are most commonly known to be pork, but it can really be any sort of meat cooked in its own fat (confit). The word carnitas in Spanish translates to "little meats."

You can learn how to make carnitas at home -- it isn't difficult. However, it’s not just a matter of throwing a chunk of pork in a pot, and then it turns into delicious carnitas. There are some crucial steps to cooking the perfect batch of carnitas. That’s why we reached out to an expert in Mexican cuisine.

Read more
What is caviar? A seafood expert breaks down all the details
John McDonald of Mercer Street Hospitality and Hancock St. is here to guide us
The caviar at Hancock St. with potato chips and champagne

 

What is caviar? Caviar, which is deemed to be the pinnacle of luxury by many, has been a dining delicacy since the times of ancient Greece. Derived from the Persian word chav-jar, which means "cake of strength," this black gold was integrated into modern-day popularity by Russian royalty.

Read more