- READER REVIEWS
Provided by: Chef Cesare Casella
1 pint diced prosciutto di Parma
1 pint white sugar
Sautee diced Prosciutto until crispy. Strain the fat from the meat, and set meat aside.
Caramelize the sugar until brown, and add prosciutto bits. Stir in and pour onto silpat to cool. Break into pieces and enjoy! (Published 2011)