Prosciutto, salami, etc. started in a cold pan and left to crisp and render their fat. They shrink up and become crispy and delicate and cheek-puckering in their salinity. Highly recommend accompanying with toasted bread and an over easy egg fried in the oils in the pan.
made some sunny-side ups and topped them with ham, chicharons, grated parmesan and some green tobasco. 'twas so good i made them for dinner again. inspired by a tapas place i visited in spain
I do not need a new wardrobe, packing cubes, new toiletry bag, etc. I have everything I need. Reminding myself of this in the heat of the moment feels like coming down from a frenzy I never wanted to have in the first place.
