Tuesday, February 27, 2018

Prosciutto Bread

Back in my NYC days ,I would pick up a couple of  prosciutto rings for my weekend breakfasts.  I used to buy them from D&G Italian Bakery at 45 Spring Street in Little Italy - a couple blocks away from where I used to live.  The store is now owned by my croissant friend Maury Rubin of City Bakery fame.  I found a recipe on YouTube that just about nails it.  I cooked up a test batch of loaves (not rings) and it tasted pretty much exactly how I remembered them.  Big chunks of prosciutto to dice up are cost prohibitive to buy in Texas (or even online) so I substituted summer sausage and it worked out pretty well.  Since it isn't truly authentic prosciutto bread, I think I will call it Chupa Bread instead - since they are the same color.  74,86,43,0,W 

11 comments:

Rita B. said...

Looks delish! And Chupa approves this message.

remmij said...

at the risk of having my buns handed to me… will you become James Beard?
did you see this one?
for lesser breadmakers
this one seems to be pretty close in appearance
also sounds close…?
from your friend's site

Margery Bills said...

Nostalgic and good and Chupa is learning. We all have different references don't we and sometimes the same. :-)

Margery Bills said...

I remember my mother, who was part Tuscan Italian from DNA and she had black hair which she dyed blond, talking about Prosciutto bread. I think she sometimes served it at her military parties. I am going to look for it at the grocery.

Margery Bills said...

About as far as I got with this Italian stuff was having a big pot full of Spaghetti on the stove for all my children because I did not know I was a little Italian. It was just the other guy who was, but I am told it is a good thing to be.

Margery Bills said...

Confidentially I was told I was all English. But all my recent DNA tests tell a totally different story which I know now is true. :-)

Margery Bills said...

I had a wonderful phD Sicilian girlfriend when I was young and married and she made the most beautiful Italian pillows and delicate Italian pastries. I was in Italy and wanted to stay in Pisa. Then from cousins and names on the DNA testing I learned that that is where my Italian relatives came from.

John Wells said...

remmij...good links

linda said...

Sure looks good!

pamit said...

Try it leaving out the animal flesh - it will taste better and be WAY healthier for ya. --I dream of baking more in retirement :-) Used to love making the Russian bread from the Moosewood cookbook. I have a James Beard bread cookbook I like too - I think I made my first sourdough starter from his instructions.

remmij said...

lard bread
lard in NYC
a recipe
seems like a good resource, has added ingredients:
page 370