PROSCIUTTO SCRAP Cappellacci

Chef Accursio Lota shows how he makes cappellacci pasta using scraps from Prosciutto di Parma. He also shows how to clarify a Consommé the traditional way using an egg white raft. The egg whites trap all the particulates in the broth, so when removed the remaining liquid is perfectly clear. He also rolls and dehydrates sliced Prosciutto di Parma to make a chip.

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