How to Cook up an Italian Feast With Prosciutto Bread and Drop Meatballs
Test cook Bryan Roof makes host Julia Collin Davison a New York classic, Prosciutto Bread. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of provolone cheese. Finally, test cook Ashley Moore shows Bridget how to make the easiest-ever Drop Meatballs.
Get the recipe for Prosciutto Bread:
Get the recipe for Drop Meatballs:
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Yummm!
Can I do an egg wash?
that is the most american bread i've ever seen
Love,love,love spaghetti w/ meatballs. I'm going to fix this for dinner.
Brian is too damn sexy!
There was some unspoken bitchiness among these two in this episode. I wish I knew the backstory. .
I always buy prosciutto bread for hubby when I can find it on Long Island. Lately been finding it at Uncle Giuseppe. Now there is a recipe! Freezes well also
I had a memory of this and couldn't find the name, eventually did. I love your version! Easy to get ingredients and simple recipe. Yes it's been years since I've had some. Pictured in the beginning of the video.,Addeo & Sons is in the Bronx & they made the best. I remember the peppery taste. Thank you so much for this ! Can't wait to make it 🙂
Breakfast, lunch and dinner. I am making this!👍
Wow a must try fried chicken and macaroni salad..Hi i love the recipess..Aleli here from the Philippines..Salute!!!
We got this all the time in Argentina but with cracklins. It's amazing!
In Philly we had pepperoni bread omit the other meats and just using pepperoni this is the closest recipe I've been able to find. But is great as posted.
This is great. I was thinking of putting uncooked meatballs in my sauce. I will now. The bread is something my Italian friend talked about. He was from Brooklyn New York. I have to make this. As for provalone. We used it on our pizzas in a pizza house run by an Italian grandma. She learned from her Italian Grandma.
i need to conform this recipe to use sourdough starter rather than instant yeast. Any suggestions on how to adjust? Will the starter tolerate the alcohol in the beer?
back in the day i got prosciutto bread from d&g bakery at 45 spring st in little italy. circular with a big hole in center and the meat was about half that size, precooked for a minute or two so it was like bread made with leftover bacon except of course it was prosciutto. i;m sure fat that came out was put back in the dough. so good couldn't stop once started but almost worth having a heartattack
Thank you for the prosciutto bread recipe, it means something as my BF used to bring me it warm from somewhere back in 1980.
Just wondering, why garlic powder in the meatballs instead of fresh garlic?
No, you CANNOT get the recipe at their website unless you sign up for a free trial subscription.
For the prosciutto bread, can I make the dough then put in the fridge to bake the next day?
Prosciutto bread…mmmmm!!! How would it be if we made a breakfast version with scrambled eggs, bacon, sausage, ham and cheese? Or a beef version with steak, meatballs and cheese??? Ooooooo, the possibilities…!!!! D'em drop meatballs… Yes!!!!
So that's the Irsihman Bread?
I made the drop meatball an sauce recipe exactly as directed and it was delicious! Thank you.
How my husband and I can we come tu your show
So…I grew up in Brooklyn, and I have been making and eating this since i was a kid, about 50 years. The quality of the bread depends on the quality of the meats and cheeses that are used. If using pepperoni, a nice, dry-aged pepperoni should be used. It looks like you were using something akin to Hormel. The same with the cheese. I prefer to use the ends of pecorino romano, but if provolone is used, it should be aged and very sharp.
I have never heard of adding beer. There really is no substitute for a few days of slow fermentation.
Slow aged sausage, such as sweet or hot soppresata should be used as well. Occasionally, I add cracked Sicilian olives as well.
And lard is essential. Knead the lard into the dough bit by bit for a truly delightful loaf.
The name of this bread is hotly contested. Lard bread is widely used, but depending on what city in Sicily you are from, you may call this Pane Ansonia.
Although this is available every day at most italian markets, for Easter, it is braided. At Christmas, the braid is formed into a wreath.
Thank you for posting this. I moved to Boston when I was 18, and I searched all over the city for it. People in the stores in the north end looked at me like a dog hearing a whistle whenever I asked for it…what a pleasure to see this.
Yummmm!!!!!
Nice job on the bread!
i’m terrible at baking and hate alcohol so this stings: that break looks amazing and probably tastes divine!
So I have a question, the blender you all use is the Breville, but you've also said that you have Vitamix blenders in the kitchen, why is there a need for both models?
I love these recipes. I will try them. The Prosciutto bread will be for an upcoming birthday party. I will need to use Canola oil in place of the e.v.o. because I do not like the flavor of the e.v.o…
Yum
Addeo & Sons from the Bronx
Looks yummy! Would be better in the microwave!
Julia…"no touching" 7:26…so cute!!
mother's family from Naples never fried or browned their meatballs, they were dropped into hot simmering sauce and cooked on stove top until done. Tender and held together. Those meatballs could've used some chopped parsley etc.