Prosciutto, Pancetta, Salame by Pamela Sheldon Johns Ten Speed Press, April 15, 2005 Hardcover - 112 pages

The craft of curing meats has been handed down through generations by Italian artisan producers who follow these same careful techniques even today. In PROSCIUTTO, PANCETTA, SALAME, best-selling author of the Italian Artisan cookbook series Pamela Sheldon Johns explores the art of preparing home-made salumi the generic term that encompasses the range of Italian-made cured meats and offers more than 40 recipes for antipasti, primi, and secondi. Featuring Grilled Shrimp and Zucchini Wrapped with Pancetta; Risotto with Grilled Sausages; and Sauteed Broccoli Rabe with Pancetta, Garlic, and Mushrooms; this artisan guide even includes instructions for preparing homemade sausage. PROSCIUTTO, PANCETTA, SALAME offers a new appreciation for the integrity and dedication that goes into every slice.

FROM THE BOOK
Piadina with Prosciutto and Arugula

I found one of the piadina trucks typical of Romagna at the side of the road outside of Bologna. The piadina is made fresh every morning for lunch and again in the afternoon for evening customers. The sandwiches are then assembled to order throughout the day.

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons unsalted butter
1/2 cup warm water
Olive oil for cooking
1 cup coarsely chopped arugula
8 thin slices of Prosciutto di Parma

In a large mixing bowl, combine the flour, salt, baking soda. Cut in the butter, distributing it throughout the dough. Add enough water to bring the dough together, and knead until smooth and not sticky. Divide the dough into eight equal pieces. On a lightly floured surface, roll the dough into 6-inch rounds, about 1/8-inch thick.

Heat a heavy-bottomed skillet over medium-high heat, brushing lightly with olive oil. Cook the dough rounds for approximately one minute on each side, until lightly browned.

While still warm, top with prosciutto and a pinch of arugula. Fold in half and eat at once.

Serves 4