Since its publication last month, we’ve been slowly working our way through the recipes of Volume 14: Prosciutto di Parma, and we’re completely smitten. Spinach with hot prosciutto vinaigrette? Absolutely. Prosciutto cheesy bread? 100 percent. Prosciutto-stuffed squash blossoms? Insert all the heart emojis.
We thought it was high time that you get to know the talented chef behind the recipes, so we sat down with Sara Jenkins to ask her a few questions. In addition to being a Short Stack author, Sara has written two cookbooks: Olives and Oranges and the upcoming Four Seasons of Pasta, which she co-wrote with her mom, the legendary cookbook author Nancy Harmon Jenkins. Additionally, Sara is the chef/owner of Porchetta and Porsena in New York City.
SS: What's your earliest food memory?
SJ: The tang of very sour, thick creamy yogurt and the sweetness and crunch of granulated sugar over it.
SS: Make the guest list of your dream dinner party (attendees can be living or deceased).
SJ: Lillian Hellman, Arundhati Roy, Marcello Mastroiani, Robert Stein (a friend who just passed away), my brother Nico, Assata Shakur, Carlos Fuentes, and Evelyn Waugh.
SS: Which cookbooks couldn't you live without?
SJ: My regional Italian bible Le Ricette Regionale d'Italia and my collection of Time Life Good Cook series, edited/developed by Richard Onley.
SS: Who is your food hero?
SJ: My food hero is my friend and chef Salvatore Denaro who lives and cooks in his garden and in restaurants in Bevagna, Umbria.
SS: What is your favorite way to use prosciutto?
SJ: I really love to eat it sliced paper thin with the freshest, creamiest, oozy buffalo mozzarella & a few drops of olive oil.
SS: What is your go-to late night meal/drink?
SJ: A bottle of rosé and a really good piece of steak.