prosciutto

Deep Dish Quiche with Garnishes recipe | Epicurious.com

recipe Our Favorite Pie Dough

All-purpose flour (for surface)

shallots, finely chopped

Tbsp. olive oil

kosher salt, divided

Tbsp. finely chopped chives

eggs

half-and-half

tsp. black pepper

crème fraîche,

Braised Leeks, Peas, and Lettuce, prosciutto

Like cacio e pepe, this prosciutto-studded pasta — coated in emulsified butter, starchy pasta cooking water and Parmesan — requires repetition to master, but it's not at all difficult. Adapted from Evan Funke’s pasta cookbook, “American Sfoglino,” this dish comes together with just a few ingredients, but you’ll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.

Tagliatelle With Prosciutto and Butter

unsalted butter

prosciutto, torn into bite-size pieces

Kosher salt and black pepper

handmade fresh tagliatelle or store-bought tagliatelle

Parmigiano-Reggiano,

Bring a large pot of water to a boil over high heat.

In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.

Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.

Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.

Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

Say “ciao” to your new pasta alla Norma. This updated version of the Sicilian classic includes prosciutto, which is fried until golden. Its rendered fat is used to start the dish and provide a rich, nuanced flavor, and the cooked bits are used to finish it for a salty crunch. To save on time, the eggplant roasts while a quick sauce of cherry and canned tomatoes, shallots, garlic and chile comes together on the stovetop. Just before serving, the eggplant, pasta and mozzarella (in place of the traditional ricotta salata) are tossed together until melty and delicious. Some rules are worth breaking. 

Pasta Alla Norma Sorta

Kosher salt

mezzi rigatoni

unpeeled,

extra-virgin olive oil

Black pepper

ounces prosciutto,

shallot,

garlic cloves, thinly sliced

fresno

pounds Sun Gold, cherry or grape tomatoes

tomatoes

mozzarella,

herbs,

Flaky salt, for serving (optional)

Heat the oven to 425 degrees. On a large rimmed sheet pan, toss the eggplant with 1/4 cup olive oil and season well with salt and pepper. Spread everything evenly in one layer and roast until golden, 25 to 30 minutes, flipping halfway through to ensure even browning.

While the eggplant roasts, make your sauce: In a deep, 12-inch skillet, heat the remaining olive oil over medium. Add the prosciutto and cook, stirring occasionally, until it begins to crisp and brown in spots, 2 to 3 minutes. Remove from skillet and place on a paper towel-lined plate.

Add the shallot, garlic and chile to the pan and cook, stirring frequently, until the shallot has softened and the garlic is fragrant, about 2 minutes. Add the cherry tomatoes and cook until they start to burst, pressing the tomatoes gently down with the back of a spatula or wooden spoon to help them along, 5 to 7 minutes. You want some of them to collapse and some to maintain their structure. Stir in the diced tomatoes with their juices and season with salt and pepper. Simmer while the eggplant finishes roasting, about 15 minutes more. If the sauce appears dry, add 1/4 cup pasta water.

While you're making the sauce, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain pasta.

When the eggplant is done, add it to the tomato sauce and stir to combine. Add the pasta and toss until everything is well coated with sauce, adding more pasta water if needed. Stir in the mozzarella and toss until it begins to melt.

Serve in the skillet or in bowls and top each portion with crispy prosciutto and fresh herbs. Season with flaky salt, if using.

Easy Chicken Saltimbocca

chicken cutlets,

salt and pepper

sage

sage leaves

prosciutto (you could do 8 slices and have a slice on each side if you want)

olive oil

shallot, minced

flour

chicken broth

dry white wine

butter

fresh parsley, finely chopped

lemon juice

Salt and pepper both side of the chicken cutlets.

Sprinkle one side of each  cutlet with 1/2 teaspoon of the minced sage and then place a slice of prosciutto on top of the sage. Press the prosciutto into the chicken. Place a sage leaf on top of each piece of prosciutto and then secure it into the piece of chicken with a toothpick.

Heat the oil in a large skillet over medium heat. Once hot, add in the cutlets, prosciutto side down, and cook for about 3. Flip and then cook on the other side until chicken is cooked through, about 3-5 additional minutes. Once done, transfer chicken to a plate and cover with foil.

Pour out about half of the oil so that only 1 teaspoon of oil/ liquid remains in the skillet. Add in the shallot and cook for 2 minutes until softened. Stir in the flour and cook for 1 additional minute.

Whisk in the wine and broth, making sure to scrape up the brown bits from the bottom of the skillet (this is where much of the flavor comes from!). Bring to a simmer and cook for about 4 minutes until the sauce is thickened and reduced a bit.

Turn heat down to low and whisk in the butter, parsley, and lemon juice until fully combined.

Return the chicken to the skillet, prosciutto up, as well as any juices that collected on the plate. Simmer for about a minute so that the chicken can heat through again.

Remove from heat and serve the chicken with the sauce divided evenly among the 4 cutlets.

I made this tonight, doubled the sauce and it was a hit! Served it with fettuccine, a salad and some French bread. Great recipe!

This is a great recipe. I added capers to the sauce and simmered them for a couple minutes. Served the chicken and sauce over pasta. Cheers to your dad.

Made this recipe and it’s a huge hit with my husband and I. We have pretty different taste buds and normally bicker on what’s good but he LOVES this dish. Shoutout to your dad Brita, thank you for sharing. 

Chicken Saltimbocca is my favorite way to cook chicken!  The shallot and the sage with the prosciutto served with mashed potatoes yum!  This recipe specifically is easy to follow with great flavor!  Your father would be so proud!  Thank you for sharing!!  Xo

This is a good Basic recipe. I double the sauce recipe, still only one shallot, and use 3 1/2 tsp of flour. I also put a piece of prosciutto on both sides, and some heavy whipping cream, roasted garlic and Parmesan.  Toss some pasta in that and then place the chicken over the top and boom, easy stretch meal. Alongside some artichokes or romanesco and you’re good to go! Pro tip* don’t forget to temper the heavy whip with the lemon juice before adding it in to keep your sauce smooth!

This was awesome!  Admittedly,  I made this without a grocery store run so I subbed basil for the sage (gasp!) but husband didn't seem to notice so I'll pick up some sage before I make this one again. Which will probably be next week. 

The sauce really is good - kudos to you Brita and your foodie memory to recall this goodness. 

Absolutely perfect recipe. Incredibly simple, yet fine restaurant caliber. Delicious. Huge winner!

great recipe! I lightly coated the toothpicked chicken in flour prior to cooking. Great flavor! 

All I did differently was add a piece of provolone cheese on top and broiling to a  light golden brown before replacing the chicken in the sauce. It was delicious!

I made this recipe because I really wanted to use some of my fresh sage but now I will use this recipe for years to come!  Absolutely to die for!  I served it with roasted sweet potatoes and sprinkled goat cheese and toasted walnuts on top, but it still would have been amazing as is!

This was so easy and so good.
And for real, that sauce makes you wanna wake up at night and eat it!!
Thanks for sharing it :)

I made this last night and OMG, the best meal I have had in ages!! Since our daughter passed away,  my husband and I struggle to eat meals,  but we both cleared our plates!! The meal I served with potato coins. They were coated with salt and pepper and fresh parsley.  Thank you for sharing your recipe and God bless your dad.

Wonderful recipe. Cooked this tonight, added a few capers and some mushrooms to my sauce (because I love them) delicious. Served this with my homemade pasta and a salad, delicious. Family wants me to make this again - of course I will, it was scrumptious! Thank you.

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out <a href="http://www.bonappetit.com/entertaining-style/pop-culture/article/game-of-thrones-party-menu">our other GoT-inspired recipes</a>.

Ceremonial "Pigeon" Pie

onions,

Kosher salt, black pepper

Fresno chile

garlic cloves, finely grated

thyme

apple cider vinegar

brown sugar

pork

parsley

mace

allspice

ginger

cloves

chicken

all-purpose flour

salt

shortening

prosciutto, divided

dried apricots, chopped, divided

Whole grain mustard, cherry tomatoes, cornichon, pickled onion, stilton cheese, clothbound cheddar (optional; for serving)

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

Bon Appétit

Heat oil in a large skillet over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until onion begins to soften, 5–7 minutes. Stir in chiles, garlic, and thyme, scraping up browned bits from bottom and sides of pan, and cook, stirring occasionally, until onion begins to stick to bottom of pan, about 20 minutes. Add vinegar and raw sugar and cook, stirring and scraping up any browned bits, until liquid is evaporated and onion is very soft and golden brown, about 5 minutes. Season with salt and pepper. Let cool; set aside until ready to use.

Meanwhile, mix pork, parsley, sage, thyme, mace, allspice, ginger, cloves, if using, 1 Tbsp. salt, and ½ tsp. pepper in a large bowl. Chill until ready to use.

Toss chicken with 2 tsp. salt and ¼ tsp. pepper in another large bowl. Chill until ready to use.

Whisk flour and salt in a large bowl; make a well in the center. Bring schmaltz and 1¼ cups water to a boil in a medium saucepan and immediately pour into well. Mix with a wooden spoon until dough comes together. Using your hands, knead until no lumps of flour remain (dough will seem wet and oily but not sticky; that’s okay). Let sit 30 minutes.

Preheat oven to 400°. Place 2 large pieces of parchment, slightly overlapping, on a clean work surface. Transfer dough to parchment. Using a bench scraper or knife, cut off one-third of dough; wrap in plastic and cover with a towel to keep warm. Roll out remaining dough to a 17" round. Using parchment, transfer dough to springform pan, lifting up edges to allow dough to slump down into pan. Press evenly into sides and bottom edge of pan. Trim dough, leaving a 1" overhang; reserve scraps for decorating.

Evenly arrange one-third of prosciutto over bottom of crust. Place a clean piece of parchment on work surface. Divide chilled pork mixture into thirds, then roll into balls. Flatten 1 pork ball to an 8" disk. Using parchment, invert pork mixture onto prosciutto. Press down to flatten and cover surface completely (this is key for a cleanly defined visible layer in finished pie). Top with half of the chicken in an even layer, then cover with half of the onion mixture. Top evenly with half of the apricots. Repeat process, starting with prosciutto and ending with apricots. Top apricots with remaining pork mixture and cover with remaining prosciutto.

Place a clean piece of parchment on work surface. Roll out reserved dough to an 11" round. Using parchment, carefully drape round over filling. Trim edges, leaving a 1" overhang; reserve scraps for decorating. Fold overhang of top crust underneath overhang of bottom crust and press to seal. Crimp as desired. Cut 6 slits in the center (forming a star) to vent. Beat egg with 1 Tbsp. water in a small bowl. Brush top crust with egg wash. Roll out scraps to a ¼" thickness and decorate pie, if desired. Brush decorations with egg wash.

Transfer pan to a rimmed baking sheet to catch any drips and bake 30 minutes. Reduce oven temperature to 325° and continue to bake until crust is deep golden brown and an instant-read thermometer inserted into the center of the pie registers 150° (the temperature will continue to rise after pie comes out of the oven), 2–2½ hours.

Let cool in pan 2 hours. Remove outer ring, then chill pie, uncovered, 8 hours (this will help filling set and makes slicing easier). Transfer to a platter or board. Serve cold or at room temperature with mustard, tomatoes, cornichon, onion, stilton, and clothbound cheddar alongside, if desired.

Do Ahead: Pie can be made 3 days ahead. Wrap tightly in plastic and chill.

A "white" pizza made without tomato sauce that is topped with peppery arugula and ripe tomatoes.

Pizza Bianca

Individual Pizza Dough Balls

Olive Oil For Brushing Dough Before Cooking

Large Ripe Tomatoes, Thinly Sliced

Cups Fresh, Washed Arugula

Thin Slices Prosciutto

Spicy Olive Oil For Drizzling (Optional)

Preheat your oven to 500 degrees F. and place a pizza stone in the oven to heat.

Lightly flour a counter or bread board and using your fingertips, knuckles and heels of your hand push the dough out to a 12 to 13 inch circle.

Place each pizza round onto a lightly pizza peel lightly dusted with cornmeal, and brush the top of the dough with olive oil.

Cook the pizza dough until golden brown, about 15 to 20 minutes, then top with first the tomatoes, the arugula, and finally the prosciutto.

Drizzle with a little olive oil over each pizza and serve.

Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.

Turkey Breast Roulade With Garlic and Rosemary

yellow onion, chopped (about 1 1/2 cups)

fennel seeds

garlic cloves, minced (about 2 tablespoons)

rosemary leaves

turkey breast (about 4 to 5 pounds)

salt and black pepper

unsalted butter (1/2 stick)

dry white wine,

Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.

Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.

Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.

Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.

Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

Saltimbocca literally translates to “jumps in your mouth.” The combination of prosciutto and sage is a classic that pairs with just about anything.

Chicken Saltimbocca with Pea Salad

8-oz. skinless, boneless chicken breasts

eggs,

panko

vegetable oil

scallions,

sugar snap peas, strings removed, thinly sliced

mint leaves, torn if large

lemon zest

Flaky sea salt

Lemon wedges (for serving)

Saltimbocca literally translates to “jumps in your mouth"—so yes, it's extremely flavorful. The combination of prosciutto and sage is a classic that pairs with just about any side or salad.

Place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½" from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about ¼" thick and 8" wide is ideal. Repeat with remaining breast.

Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great). Season cutlets lightly with kosher salt. Working with 1 cutlet at a time, press 2 sage leaves onto both sides of meat. Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. Dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl. Coat in panko, pressing lightly to help it adhere, then shaking off excess. Place cutlets on a rimmed baking sheet.

Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°–375°). Carefully lower 1 cutlet along the side of the skillet closest to you and let it slide into oil so it’s lying flat. Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining cutlet.

Toss scallions, peas, mint, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt. Arrange cutlets on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.

Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion

Beef wellington

beef

250 grams/9 ounces chestnut mushroom,include some wild ones if you like

100 milliliters/3.5 fl oz dry white wine

egg yolksbeaten with 1 tsp water

Sit the 1kg beef fillet on a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tray</a>, <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is <a href="https://www.bbcgoodfood.com/content/top-five-meat-thermometers">cooked to your liking</a>, remove from the oven to cool, then chill in the fridge for about 20 mins.

While the beef is cooling, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.

Heat 2 tbsp of the olive oil and 50g butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large pan</a> and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.

Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.

Remove the mushroom duxelle from the pan to cool and discard the thyme.

Overlap two pieces of cling film over a large <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">chopping board</a>. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.

Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.

Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.

Chill the fillet while you roll out the pastry.

Dust your work surface with a little flour. <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-marble-rolling-pins">Roll out</a> a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">non-stick baking sheet</a>.

Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.

Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.

Beat the 2 egg yolks with 1 tsp water and <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> the pastry’s edges, and the top and sides of the wrapped fillet.

Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.

Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.

Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Prosciutto-wrapped asparagus, roasted in the oven until crisp, is such an easy way to make your asparagus extra special. Great for Easter, Mother's Day, or any spring meal!

Prosciutto-Wrapped Asparagus

asparagus, preferably thick spears

black pepper

Lemon zest, optional

Parmesan cheese, optional

"I have been making similar for years but adding grated parmesan along the asparagus before rolling and when they are finished, laying them on a plate and zig-zagging with balsamic glaze.  The saltiness of the cheese and prosciutto with the sweetness of the balsamic is truly wonderful with the beautiful fresh asparagus."

"If only thin asparagus was available. I would double or triple them to wrap.  I always try to get nice fat asparagus....meatier &amp; more flavor.  I also like to shave the ends like a pencil less waste. I cut 1\/2 inch off then gently shave down into the tender white.  It also looks nice."

Heat the oven to 400F. Line a large sheet pan with parchment paper and set aside.

Prepare the asparagus: Rinse and pat dry the asparagus. Snap off the tough ends of the asparagus. Set asparagus spears aside. (Reserve the snapped ends for another meal, if you like.)

Wrap the asparagus with prosciutto: Cut prosciutto slices in half down their length. Wrap each spear of asparagus with one strip of sliced prosciutto. Tug the prosciutto a little as you wrap it around the asparagus to give it tension. This helps to ensure that the prosciutto wraps around the asparagus tightly.
Lay the wrapped asparagus spears on the lined sheet pan.

Drizzle the asparagus with 1 to 2 tablespoons of olive oil. Sprinkle a pinch of black pepper on top.

Bake the asparagus for 8 to 10 minutes. When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges.

Serve the asparagus. Transfer the asparagus to a serving platter. Top with lemon zest and freshly grated parmesan cheese, if using. Serve immediately while hot.

"It is easier to wrap prosciutto if you sprinkle asparagus with olive oil BEFORE wrapping, it sticks better. I also recommend white pepper instead of black. One of my favourite dishes for grilling, either in grill pan or on open fire grill grate."

https://www.simplyrecipes.com/video_src?vid=5398978796001

Top 40 prosciutto recipes from across the web

The most viewed prosciutto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Deep Dish Quiche with Garnishes rec...

Tagliatelle With Prosciutto and But...

Pasta Alla Norma Sorta

Easy Chicken Saltimbocca

Ceremonial "Pigeon" Pie

Pizza Bianca

Turkey Breast Roulade With Garlic a...

Chicken Saltimbocca with Pea Salad

Beef wellington

Prosciutto-Wrapped Asparagus

Prosciutto Wrapped Asparagus Cream ...

Prosciutto Wrapped Asparagus

Prosciutto with Persimmon, Pomegran...

Kale Salad with Persimmons, Feta, a...

Beef Wellington

Escarole With Italian Sausage And W...

Prosciutto Wrapped Asparagus

Chicken With Prosciutto And Sage

Classic Lasagne

Prosciutto, Mozzarella And Fig Pizz...

Fig Jam Prosciutto Pizza

Brie Wrapped In Prosciutto & Brioch...

Show-Stopping Beef Wellington Recip...

One-Skillet Creamy Chickpeas and Pr...

Prosciutto, kale & butter bean stew

Baked Egg With Prosciutto and Tomat...

Creamy pasta salad with crispy pros...

Pasta with Peas, Asparagus, Butter ...

Chicken Cordon Bleu

Braised and Roasted Pork Shanks wit...

Simple pizza base

Pizza fritta, con prosciutto e squa...

Ricotta dumplings with orecchiette,...

Arugula Salad With Chopped Egg and ...

The BA Muffuletta

Crispy Prosciutto and Sage Wrapped ...

Deep Dish Spinach and Prosciutto Qu...

Harissa Broccoli, Spinach and Wild ...

Balsamic Roasted Peach, Basil Chick...

Caprese Antipasto

The most viewed prosciutto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine