The best thing about cured meat is how long it can sit in your fridge. Really good prosciutto must be cured for a couple years, so I guess I accidentally improved on the supermarket crap that has been lurking near the crisper since time immemorial. Monday night, it made a bid for freedom:
I sliced most of a pack of prosciutto into thin strips and fried them in their own fat over a high heat. When it seemed too dry and as if it might burn, I added some bacon fat. When the prosciutto was crispy and browned, I added a handful each of pignoli and dried cranberries. Tossed together for a minute over high heat, then added 1/2 well-shredded red cabbage. Turned down the heat a little for fear of burning the pignoli. Continued to toss the cabbage with the other ingredients until coated with the pan oils and all was very well combined. When cabbage was wilted yet not too soft (about 7 minutes of tossing in pan over heat), turned off heat and added a small splash of balsamic vinegar and a teaspoon of brown sugar. Stirred well and covered.
Melted a little butter plus some chicken fat and added 1 cup of toasted pearl couscous. Browned lightly, then added 2 cups chicken stock and brought to boil, the turned to simmer and covered. When liquid was mostly absorbed, added 1/4 cup minced parsley, stirred and covered again. Added about 2 tablespoons of grated provolone, stirred and removed from heat. Added juice and zest of one lemon, stirred again and covered.
In the oven I crisped the heel of a ficelle, my favorite part.
Valdivieso merlot to drink and it was a pleasant surprise.