#prosciutto

#prosciutto

Taking inspiration from both a traditional chicken saltimbocca and a chicken cordon bleu, this rolled masterpiece really elevates the traditional Italian dish we all know and love. Instead of wrapping prosciutto around the chicken breasts and frying them, simply roll each breast up into a little package filled with prosciutto, provolone, and dried herbs. To amp things up even further, place the chicken bundles in a dish, brush them with melted butter, and top with panko breadcrumbs before baking in some chicken broth.

In the episode, Bourdain is quickly presented with carciofi alla Romana, which translates to "Roman-style artichokes." Essentially, these are artichoke hearts braised in white wine, olive oil, and herbs until they become meltingly tender. Paired with hand-sliced prosciutto, Bourdain dives right in, and, after a few bites, he exclaims, "I love this place. I want to die here already - and I might yet."

Prosciutto is typically made with meat taken from the hind leg of the pig, aged for at least 18 months, and has a slightly sweet flavor.

Freshly carved slices of prosciutto smell richly fragrant, taste more complex, and are especially buttery on the palate, highlighting the importance of proper storage.