In this 48-page Short Stack edition, chef Sara Jenkins teaches us how to use prosciutto di Parma in dishes that travel far beyond Italy’s borders. Savor dishes like Ricotta and Prosciutto-Stuffed Squash Blossoms, Grits with Prosciutto and Gravy and even Tacos with Roasted Corn & Crispy Prosciutto.
To get all of Chef Jenkins’s recipes and purchase a copy of your own, click here.
“Sara Jenkins is a New York City–based chef, restaurateur and cookbook author. The daughter of a foreign correspondent and a food writer, Sara grew up all over the Mediterranean and ate her way through several cultures and cuisines. She began her cooking career in Boston, then worked in Florence and Tuscany before moving to New York, where she ran the kitchens in several top Italian restaurants before opening two of her own: Porchetta and Porsena. She’s authored two cookbooks: Olives and Oranges and the forthcoming Four Seasons of Pasta, which she wrote with her mother, Nancy Harmon Jenkins. As Mario Batali put it, ‘Sara’s one of the few chefs in America who understands Italy and how Italians eat.’”
Check out some of the recipes from Sara’s Short Stack Prosciutto di Parma edition on our website here: