This might sound strange, given I earn my living by tapping away at a keyboard, but one of my resolutions for 2013 is to spend less time online. It’s so easy now to get caught in the interweb that some days I feel I spend more time interacting with virtual life than the real thing. That doesn’t mean I’ll be giving up entirely – I mean, I have this blog to feed, delectable things like this to marvel at and a shoe habit to maintain – but I want to spend more time doing things that don’t require a broadband connection. Pottering about in the kitchen with friends over the holidays was a good reminder of the benefits of actual reality.
Parmigiano e prosciutto alla Bess
This was one of the things lovely Bess whipped up for our New Year’s Eve feast. Her brother, a chef who divides his time between Martha’s Vineyard and New Zealand, taught it to her and in an ideal world, I’d be at your place making it for you. Instead, invite someone over to your place and show them how to make it.
a small block of Parmigiano Reggiano (or best local equivalent)
a packet of prosciutto (or best local equivalent)
extra virgin olive oil (I have been using this delicious fennel-infused Wairarapa oil)
Lay the slices of prosciutto on a flat plate. Grate over the cheese, then drizzle with the oil. Serve with glasses of prosecco (or best local equivalent). Cheers!
What foodie trick have you learned in ‘real life’ lately?