I have friends all over the place, most of whom I’ve met the old-fashioned way: in person, through some job or school or work or networking connection. But oh, how the Internet has enriched my life and brought me in touch with people who, otherwise, I might never have met.
Yeah, I’m pretty much going to count 75 percent of my friends in the Bay Area in that number, just by the way.
Let’s just take a look at The Tennessee Locavore, for example. Though we both attended BlogHer Food last year, I managed to miss her entirely during the operation, and instead we have been forced—FORCED, I SAY—to become friends via Twitter and Facebook instead.
What does this mean, you ask? This means that, on a day that was, for the most part, good, but due to a Very Strange and Disturbing Incident on the way home from San Francisco, I arrived home to a care package of local food goodness (Snickerdoodles, people, Snickerdoodles.) either baked in Kristina’s kitchen or procured in her locavore zone. Also, there was a sparkly and blinky ring, which, as a devotee of Burning Man, I promptly announced would make the 2010 trip with me to Black Rock City.
I have been working through the contents of this care package, and this week, made it to the Benton’s prosciutto, which I knew I wanted to save for something special. I cooked it up to add to a dinner of locally-made gnocchi, which seemed only appropriate considering the value Kristina puts on eating in one’s own foodshed. And it was, I must say, delicious. Even if you don’t have Benton’s prosciutto at hand, and even if you aren’t lucky enough to have a care package arrive that contains pork products, this recipe is simple and delicious, and you should make it.
And, Kristina? Though I have adored getting to know you through your words, enough already. We owe each other some in-person cocktails, and some hugs. And I promise the thank you note that I more than owe you is coming shortly.
2 Tbsp. butter
½ Tbsp. olive oil
8 oz. prosciutto, chopped
8 oz. sage, leaves stripped and chopped
12 oz. gnocchi
- Bring a saucepan of water to a boil and salt it.
- Melt the butter in a sauté pan, and add the olive oil. Warm over medium-high heat.
- Add the prosciutto and cook it until it’s crispy.
- Add the gnocchi to the water and cook until it just starts to float at the top of the boiling water.
- While the gnocchi is cooking, add the sage to the prosciutto and sauté until the gnocchi is ready.
- Drain the gnocchi and toss it with the butter-sage-prosciutto mixture. Serve immediately, sprinkled, if you would like, with some grated Parmiggiano Reggiano.