My morning began with prosciutto puree. What the heck is prosciutto puree? In my world, it is the heel of the ham chopped and then pureed with whole milk yogurt. The mixture is then pressed through a tammis to remove any coarse fibers. The result is a silken puree intense with the flavor of prosciutto and balanced with the tang of yogurt.
I have a list of uses and ideas for this new addition to our repertoire from simply being spread on toast to an accompaniment to roasted fish with coffee-fig relish. Well, today I incorporated the puree into a dish of Key West pink shrimp marinated in maple vinegar, with tea poached shiitake mushrooms and its broth, sake infused pears, anise hyssop and winter savory.