March 29, 2011 § 3 Comments
Yeah, I know, right? Prosciutto and Mozzarella in bread. I kind of feel like I don’t even need to write anything more because it’s just exactly as amazingly ridiculously good as it sounds. I can’t believe I haven’t done this before. After all, the whole concept makes so darn much sense! You put ham and cheese on your bread all the time. I could come very close to being happy eating ham and cheese for lunch every single day – indeed, I think my mother actually does. So, why on Earth not put the ham and cheese in the bread? Why not indeed? And here it is, in all its glory. Every bite of tender, spongey crumb pocketed through with crevices oozing gooey cheese or sheltering salty, savory meat. Such a good idea.
It’s not a particularly original idea. I can’t make any claim to it, and in fact I believe there are a number of variations on bread studded with ham and cheese, or other similar combinations, floating about out there. Actually, come to think of it, I even had something similar on a visit to San Francisco that went by the name of Syrian shepherd’s bread. It had olives instead of meat though, which would be a nice vegetarian alternative. The inspiration for this particular loaf came from a cooking friend who said that she and her husband had become addicted to a pancetta and provolone bread from Eataly on a recent trip to New York. After returning home, suddenly deprived of their bready-cheesy-meaty fix, she decided to try to recreate it, using a version of Mark Bittman’s no-knead bread (which is actually Jim Lahey’s bread, but it was popularized via a write-up in the Times by Bittman). Upon hearing about this, I promptly decided I needed to do the same.