It takes a lot of effort to make prosciutto. Generally about 18 months or so, and some serious patience to watch it hang until it’s ready. But when it comes, it makes patience aphoristically virtuous. But thankfully, we can just order prosciutto without the watch and wait.

Duck prosciutto - Annabele's Bar & Bistro (SF)

Annabelle’s Bar & Bistro recently offered a small plate of their special house-made duck prosciutto, paired with sweet, thick cantaloupe slices. It was more colorful than a circus: bright green, orange, purple-black, various hues of brown and tan, and blush. The duck was lush and not exceedingly smoky, striped with translucent fat. A small hailstorm fall of smoked almonds were scattered across the plate, most within a dazzling verdant swathe of arugula puree. And fig vino cotto, like an indigo oil spill, haunted the plate as a fabulous substitute for aged balsamic. A panoply of great color, taste and texture; a memorable prosciutto platter from Annabelle’s Bar & Bistro. (The dinner menu has a more Mediterranean prosciutto platter appetizer with pecorino cheese, olives, roasted peppers, and crostini for $15.)

The Grade: Excellent

The Damage: $15

The Tip: Annabelle’s has a three-course prix fixe nightly ($33)

The Skinny: Annabelle’s Bar & Bistro
68 – 4th Street, San Francisco CA
Phone: (415) 777-1200
Website: http://www.annabelles.net/

Executive Chef Larry Piaskowy of Annabelle's Bar & Bistro