mozzarella alla caprese. This is simply another way that we love to enjoy it! Just wrap some ribbons of Prosciutto de Parma around medallions of fresh mozzarella, tuck a fresh basil leaf in between, and take a bite.
I read in a cookbook that the Parma pigs in Italy - where Prosciutto de Parma comes from - eat the same whey that is used in making Parmigiano-Reggiano. I don't know who decided this, but one day Gianna was looking at something online, and she said, "Hey Mom. Do you know what the number one cheese in the world is?" My answer: Parmigiano-Reggiano. She was like, "HOW did you KNOW!" Well, I do spend all my spare time cooking, reading about food, and watching shows on TV about food. But anyway, no wonder that Prosciutto de Parma is SO GOOD!
This is one of our favorite family snacks. I'm glad I get to chronicle it here for the girls. Maybe one day they'll look back here and reminisce about the times we shared in our red kitchen.