Crudo

Crudo - [Spanish] raw.
Crullers - Pastry strips or twists, fried in deep fat.
Crumpets - Disk-shaped yeast muffins, usually served toasted.

Crudo can refer to a mirepoix of vegetables and herbs or other ingredients that are added uncooked to a dish or sauce, and then cooked.

crudo (It. and Sp.) Raw, fresh.
crustacean A class of arthropods, mostly water-dwelling, with a hard
shell; includes all members of the lobster, shrimp, crayfish, and
crab families.
cu (Chin.) Vinegar.

Piselli (It.): peas; piselli alla fiorentina, peas cooked with onion and Prosciutto crudo. Usually boiled and served with onions and garlic as a side dish, or added to soups and stews. Pisellini are small or baby peas.

Crudo Term that often means raw or rare Dentice Snapper (fish) Diavolillo The super hot chili typically infused into olive oil, soups, marinades, meat, poultry, and (most commonly) spaghetti sauce.

Tortellini is a ring-shaped pasta, they are typically stuffed with a mix of meat (pork loin, prosciutto crudo, mortadella) and parmesan cheese although other stuffings are popular in the Po Valley.

The food which non-Italians call prosciutto is formally called prosciutto crudo, or 'raw ham,' because it is never actually cooked during the curing process. Prosciutto cotto, 'cooked ham,' is similar to the dish which non-Italians think of as 'ham.

PROSCIUTTO - Italy is famous for it's prosciutto crudo, or cured ham, and the most famous ones come from the area around Parma. San Daniele hams, produced in the Friuli region are also a very popular prosciutto.

It can be raw or cooked: raw prosciutto is called prosciutto crudo while the cooked version is prosciutto cotto. The heavy salt cure means that both versions are ready to eat without cooking.

Sliced prosciutto crudo (raw ham) in Italian cuisine is often served as an antipasto, wrapped around cantaloupe, grissini or honeydew.
Prosciutto can be also used in a filled bread or as a pizza topping.

Italian prosciuttos include prosciutto cotto (cooked) and prosciutto crudo (uncooked, but cured and ready to eat). Others are named for the region in Italy in which they were made.

Saltimbocca alla Romana is probably the most famous dish owing its special character to sage: Very thin veal steaks are fried together with raw salt-cured ham (prosciutto crudo) and fresh sage leaves and then deglazed with marsala, ...

Prosciutto, a specialty of Parma, is an Italian-style raw (crudo) ham, cured by dry-salting for one month, followed by air-drying in cool curing sheds for 6 months or longer.

Though once impossible to obtain in the United States due to USDA regulations, fine prosciuttos from Italy and Switzerland are now being imported. These hams are called prosciutto crudo. Cooked hams are called prosciutto cotto.

Prosciutto has been produced in the United States for years, but imported Italian prosciutto is also available. The finest is labeled "Prosciutto di Parma." Prosciutto crudo is raw and prosciutto cotto is cooked.

Spaghetti Con Pommadore Crudo
Spaghettini with Browned Garlic
Spaghettini with Red Calamari Sauce
Stuffed Tuscan Chicken
Tiramisu
Tiramisu and Kahlua Magic
Tomato and Basil Pie
Tomato and Basil Risotto
Tomato and Bread Soup
Tomato Herb Cream Penne ...

These hams are called prosciutto crudo. Cooked hams are called prosciutto cotto. Prosciutto is best when sliced paper thin served with ripe figs or wrapped around grissini.
Pumate - Italian for sun-dried tomatoes.

See also: Slice, Prosciutto, Cooking, Ham, Cheese