pro·sciut·to  n.  heaven

Although a bit pricey and not quite the same here in the states, this heavenly italian cured meat is on top of my *love* list no matter what. There’s a lot to be done with prosciutto and this one is my go to. Prosciutto Chicken w/ Asparagus & Pesto

Prosciutto is traditionally cut paper thin and it really is best this way! So if you’re getting it sliced at the deli make sure they know whats up and ask them to cut it as thin as possible.


For this recipe, I judge the size of the chicken breast by prosciutto wrap-ability. Cause it really is all about that cured ham goodness. Each piece should be cut small enough for one slice of prosciutto to wrap all the way around. Once again, I use those trusty cast iron skillets and start by browning the wrapped chicken on the stove. Then add the asparagus, pesto and a touch of cream to give the pesto a little more volume and toss it in the oven until the chicken is cooked through. Boil up a little pasta and you’ve got quite a meal.


Now, if I’m out buying prosciutto there’s no way I’m making it home without a melon. Cantaloupe isn’t exactly in season, though I did noticed a few very small, sad looking one’s at the market today. I also saw what was called a tuscan melon. It was the first time I had noticed it at the store so I quickly googled it and learned that it’s pretty much the same thing as a cantaloupe. It’s just more oval shaped instead of round and it has green stripes on the same tough, pale rind.

Shame on me for not taking a photograph before cutting it up. I am still getting used to documenting my process effectively and in a time efficient manner. Cooking and photographing has proven to be quite a challenge, but my passion lies in both worlds and I’m not willing to give up either. I’m learning a lot and have enjoyed seeing some progress and improvement in both my work and workflow. I still need to remind myself to slow down and make sure I have everything in order before moving on.

Anyway, I know it seems like an unlikely pair, but Prosciutto Melone (prosciutto and melon) is a common appetizer in Italy and it is a.m.a.z.i.n.g. So when I work up the extra bucks from some prosciutto, I can’t resist buying a few extra slices and a cantaloupe to munch on as well.



If you guys ever want specifics on any/all recipes don’t hesitate to ask! I’d be more than happy to share.

Also, I really like feed back :) One of the things I miss most about school is the time spent on in class critiques. Hearing others’ thoughts, input, and criticisms on your own work is highly valuable. It’s easy to get caught up in our own work and isolate our process to our own thoughts. I think hearing what others have to say keeps up grounded and focused. Being removed from the academia environment and doing this solely for personal gratification I don’t get anyone’s input and I’d love to know what you all think.

Sometimes hearing someone else say something is all the motivation we need to make change and/or improvement, not just in art, but in life in general.

4 thoughts on “pro·sciut·to

  1. Your photos are absolutely gorgeous. Love the texture from the brown paper (is it parchment?) and the vibrant colors. I agree with you on needing feedback on my photography! I was just thinking the other day about how to request without sounding awkward (pretty much, how to do it as gracefully as you just did!) And with you too on having to stop and take pictures of the process. Sometimes I just acknowledge that I’d rather perfect the food than stop and take pictures, and risk messing it up. (And risk getting the camera filthy. Which I do daily.) Someday I’ll hit the perfect balance. Thanks so much for this gorgeous post and your thoughtful writing! Definitely inspiration for me going forward.


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