RECIPE: Cantaloupe Soup With Prosciutto

Melon and prosciutto (Parma ham) are a classic Italian first course. Chef Ethan Stowell takes a big step beyond, combining the two ingredients into delicious summer soup. It’s a savory rather than a sweet soup; so if you bring home a cantaloupe that’s disappointing in its lack of sweetness, make soup! RECIPE: CANTALOUPE SOUP WITH…
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RECIPE: Mozzarella & Prosciutto Sandwich

A great sandwich, any time. Photo courtesy Wisconsin Milk Marketing Board. Find more great cheese recipes at EatWisconsinCheese.com.   We think of this as a “summer sandwich” because of the bright colors; although there’s nothing particularly summery about it (no great-tasting tomatoes, for example). It’s so flavorful, you’ll enjoy it year-round! RECIPE: MOZZARELLA & PROSCIUTTO…
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TIP OF THE DAY: Try A Speck Of Speck Alto Aldige

We’ll admit that we never heard of Italian foods like speck and lardo until about 12 years ago. We were introduced at Mario Batali’s restaurant Otto, in Greenwich Village (that’s otto, pronounced owe-toe, the number eight in Italian, the resto’s street address). Lunching with our fellow editor—two worldly eaters—we asked each other, “What is speck?”…
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TIP OF THE DAY: Apricots & Prosciutto

Here’s a fall-winter spin on the popular appetizer, melon and prosciutto, that also allows you to substitute pancetta. THE DIFFERENCE BETWEEN PANCETTA AND PROSCIUTTO Both pancetta (pan-CHEH-tuh) and prosciutto (pro-SHOO-toh) are Italian pork products. Pancetta is the Italian version of bacon, made from the pork belly like American bacon. Instead of being smoked like our…
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