In just a few minutes, Napa Valley chef Michael Chiarello grilled a stack of these crisp, meaty slices for us over a wood fire while he was grilling up a menu of other food. "It's a little something for everyone to snack on. It takes the pressure off the cook," he says. They're great with a glass of prosecco.
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1 Hour, 33 Minutes
- Calories: 60
- Calories from fat: 45%
- Protein: 8g
- Fat: 3g
- Saturated fat: 1g
- Carbohydrate: 0.0g
- Fiber: 0.0g
- Sodium: 770mg
- Cholesterol: 15mg
- As many slices of prosciutto as you like
- 1. Build a fire and let burn to ashy chunks (see "The DIY Firepit" below) or heat a gas grill to medium-high (400º).
- 2. Use tongs to oil hot cooking grate well with a wad of oiled paper towels. Arrange sliced prosciutto crosswise to rack and grill until crisp and browned on the edges, turning often. Stack on a small plate and serve.
- Note: Nutritional analysis is per slice.
- The DIY Firepit
- "You can do anything on this. It's a little like camping in the middle of your day," says Napa Valley chef Michael Chiarello. All you need is bricks arranged to fit under your cooking grate and some sand.
- Build the pit: Spread a double layer of heavy-duty foil on the ground ("not grass," warns Chiarello, since it may scorch). Make it big enough to extend a foot beyond your cooking grate in all directions. Build a brick rectangle 3 layers high, leaving a couple of bricks out of the top layer on opposite sides, to encourage airflow. (For a standard 21-in. round Weber grate, the rectangle should be 2 bricks by 3 bricks.) Fill with about an inch of sand.
- Light the fire: Put several balled-up sheets of newspaper in the center and position kindling into a tipi around it; lean larger kindling and then 5 to 6 small logs (preferably oak). Light the fire. "The tipi lets every bit of flame go up past 3 or 4 logs," says Chiarello, so the fire starts fast. Once the logs have caught, add several larger logs to the perimeter. Let them burn down to ashy chunks with low flames (1 1/2 to 2 hours). Because there's less smoke and char than cooking over a flaming fire, Chiarello says, "it makes your food taste much cleaner, gives nuanced flavor, and is better for wine."
- Start cooking: Keep another log burning at the back of the pit. When it's ashy chunks, rake it into the main fire to maintain heat.
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