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Ingredients

• 1 piece prosciutto knuckle or possibly bone
• 1 piece prosciutto rind, about 2 by 2 inches
• 9 c. Chicken stock
• 3/4 lb Boneless pork shoulder, cut into 1/2-inch cubes and trimmed of all fat
• 6 ounce Salami, cut into 1/4-inch dice
• 1 x 2 inch piece Parmesan rind, cubed
• 1/8 tsp Crushed red pepper flakes
• 1 x Onion, minced
• 1 x Carrot, peeled and minced
• 1 x Celery stalk, minced
• 3/4 lb Savoy cabbage
• 3/4 lb Broccoli rabe
• 3/4 lb Escarole
•     Grated Parmesan cheese, for garnish

Description

Blanch The Prosciutto Bone And Rind In Boiling Water For 5 Min. Remove The Bone And Throw Away The Water. Scrape Any Excess Fat From The Rind With A Sharp Knife, Then Cut Rind Into…

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