I am a huge fan of Mediterranean-influenced dishes. When I was in Italy, I fell in love. Looking at a recipe, it seems very simple with only a few steps and a few ingredients. But a lot of work goes into producing and cooking the food there, and you can bet your butt a lot of love is added into those pots too.
The result is something like this dish. Very simple and clean tasting but delicious nonetheless. Make sure you use prosciutto in this recipe. It crisps up much better than bacon would and provides a distinct salinity. If you are getting it sliced at the deli counter, I would suggest the imported kind (to me, the American versions just can’t compete with Prosciutto di Parma) and ask them to slice it thin, but not shaved.
It has been awhile since I have tried a new recipe (4 months and 8 days, to be exact) and I was very excited to get back into exploring the culinary world. I offered to make lunch for my grandma, and after some shuffling through the thousands – literally thousands – of collected recipes, I decided on White Bean, Sage, and Sausage soup and was so glad I did.
To be honest, I was a bit nervous about this. Leeks smell like black licorice, which is not a food I particularly enjoy. I pleasantly found out that the leek bulb does not make the dish taste like licorice, but gives a gentle flavor that complements everything else in the soup. This is a one-pot wonder that was super easy to make once you prepare all your ingredients. Make sure to have a few slices of crusty bread on hand to dip into the broth.