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Prosciutto is one of those ingredients that demands respect. It’s best served fresh and sliced ribbon-thin. The taste is unmistakable: delicate, rich, even buttery.
Cooking the cured meat means risking toughness and exploiting the gamey, sometimes overly salty nuances. But at Trattoria Stella, a Denver restaurant with two outposts, the kitchen gets it right with the crispy prosciutto salad.
Give One Year of 5280 for just $16.
This tangle of mixed greens and baby spinach comes tossed with figs, red onions, candied walnuts, Gorgonzola, and tangy red-wine vinaigrette. A generous helping of lightly crisped prosciutto—still delicate and restrained—adds crunch and subtle meatiness.
The dish, which costs $11.95, is large enough to serve two.
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