Sometimes you actually have leftovers, random pieces of prosciutto that
someone doesn't just nibble on.
If you can accumulate about 8 ounces here's another one for the BBQ .
Drink this with the Bel'Bruzzo. It loves prosciutto.
8 ounces prosciutto leftovers
1½ cup fresh breadcrumbs from dense French bread or whole wheat
2 green onions, first 6 inches of white and green parts, chopped
Big pinch dried parsley
Small pinch paprika, smoked if available
1 egg white
8 wood skewers
Place all in food processor and pulse until finely chopped and
starts to hold together. Add water by the teaspoons if too dry.
Lay out soaked skewers, pack mixture around them, giving them a
'corndog' look, leaving a handle.
BBQ over medium heat for approximately 6 to 8 minutes, turning to brown
all sides. Serve warm.