Obsession: Prosciutto

I'll be the first to admit that I have an unhealthy love affair with Prosciutto, Italy's gift of porky-goodness. I've used this air-dried, salt-cured treat with veggies, fruit, or as a side to cheeses for years. But recently, I've become obsessed with it cooked, crunched, and crumbled on my side-dishes, eggs, soups, salads, or meats (chicken, fish, steak). (Well, quite frankly, almost anything I'm cooking.) Although this habit can be expensive, a little bit of Prosciutto delivers in a big way. Simply place 2-3 slices on a baking sheet and bake at 350 degrees for about 15 minutes, or, when cooled, the Prosciutto can be easily crumbled while still maintaining it's crunch. Warning: Once you've tried this taste sensation, it's a habit that may be hard to break.

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