Prosciutto cotto is cooked pork leg, with a pale pink interior and a delicate flavor. Dice it for the filling of agnolotti monferrini.
Photograph · A salumi board with olives, parmesan, and oil
Cooked ham joins meat and cabbage inside the pasta.
A Casale Monferrato agnolotti version calls for prosciutto cotto in a single slice. For the agnolotti monferrini recipe here, dice the ham so it can cook with the aromatics before becoming part of the finely chopped filling.
Prosciutto cotto begins with a boned pork leg. Salting comes before cooking. The resulting ham has a rounded form and a pale pink cut surface, edged with a narrow band of fat.
Ask for a piece or thick slice when preparing the filling. Dice it before cooking it with the vegetables. After the meats are tender, finely chop the ham with the other filling ingredients so they combine evenly.
Use the Italian name prosciutto cotto when ordering. For dicing, tell the counter how you plan to use it and request a suitable slice. Check the product label for its ingredients and preparation directions.
No. Cotto is salted and cooked pork leg; crudo is the cured form.
A piece or thick slice is convenient to dice before it cooks with the aromatics.
After cooking with the meat and vegetables, before the filling is mixed and enclosed in pasta.
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