If you don't live in Australia, you won't know how abysmal the standard of prosciutto used to be in this country until a few years ago. Yes it was made from pigs, but they'd clearly had a hard life. If not a hard life, they'd been abused savagely after death. The prosciutto was dry, salty and unforgiving. Approaching jerky in character. Well now we have access to proper prosciutto - di Parma (from around the town of the same name) and San Daniele (from Friuli in Italy's north). (We also now get the equivalent hams from Spain - jamon serrano & jamon iberico.) The prosciutto used here is from Parma and is subtle in flavour and soft in texture. It has simply been torn into ribbons and scattered over the cooked mparrettati (which was mixed with some garlic cooked briefly in olive oil). Some intensely sweet small Johnny Love Bites tomatoes were slow-roasted with sugar, salt and olive oil to intensify the flavour. Simple school-night fare.
MPARRETTATI WITH PROSCIUTTO & TOMATOES
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