Spicy Prosciutto Spread
Chef-owner Rob Andreozzi
This spicy, ‘nduja-like spread can be made with meat scraps or the end piece of prosciutto di Parma, making for zero-waste, high-flavor bread topper to tote to a picnic. Serve it in a crock to spread on baguette slices or crackers. Chef Rob Andreozzi suggests using any additional spread in a variety of dishes across the menu, including as a pizza topping to complement the sauce or a bold addition to a pasta dish. The ingredients are weighed in grams for greater accuracy.
1,000 g. prosciutto di Parma, crudo
550 g. Calabrian chiles, seeded (reserve seed to add more spice, if desired)
100 g, tomato paste
40 g. peeled garlic cloves
10 g. black pepper
10 g. paprika
5 g. onion powder
5 g. dried oregano
100 g. red wine vinegar
Sliced baguette, Italian bread or crackers
1. Trim skin off prosciutto and remove any sinew or tendons. Cut into ½-inch cubes.
2. In food processor, combine Calabrian chiles, tomato paste and garlic; process until no large chile or garlic pieces remain. Add black pepper, paprika, onion powder and oregano; stir to incorporate.
3. In bowl, toss prosciutto cubes with chile-herb mixture; freeze on sheet tray until nearly frozen.
4. Set up meat grinder with 3/8- or ¼-in. die. Run prosciutto through grinder twice, rechilling between grinds if necessary.
5. Remove ground prosciutto to mixer fitted with paddle attachment. Add red wine vinegar and paddle just until incorporated.
6. Refrigerate until ready to use. To serve, spread on bread or crackers.
Photo courtesy of Consorzio del Prosciutto di Parma