Recipes with prosciutto - 7 recipes
Top rated Prosciutto recipes
Prosciutto & Gruyère Croissants
By sltaylor
make the pastry: 1. If you are using rapid-rise yeast or fresh yeast and have planned ahead such that you know you...
- processor danish pastry:
- 1/4 1/4 1/4 cup (60 ml) warm water
- 1/2 1/2 1/2 cup (125 ml) milk at room temperature
- 1 1 1 large egg at room temperature
- 2 1/4 2 1/4 1/8 286g) (10 1/8 oz | 286g) all-purpose flour*
- 1 1 1/4 7g) 1 tsp. | 1/4 oz | 7g) rapid rise yeast or 1 tablespoon fresh yeast**
- 1 1 1 teaspoon kosher salt
- 1 1 25g) tablespoon (1 oz. | 25g) sugar
- 1 1 250g) cup (8 oz | 250g) unsalted butter, cold, cut into thin slices
- Nigella uses white bread flour
- 10 used instant (rapid-rise) yeast this time but with the cheese danishes I used active dry yeast and let it stand with the milk and water for about 10 minutes until it was a little foamy (see notes in recipe).
- pain au jambon:
- 8 to 16 8 to 16 to 16 thin slices prosciutto di Parma or smoked ham (depending on how many croissants you are making)
- 1/2 4 similar cheese, about 1/2 oz per croissant (I used 4 oz. total), cut into matchstick-sized pieces
- egg wash:
- 1 1 2 egg beaten with 2 tablespoons of milk
- 8 to 8 have a lot of leftover glaze if you are only making 8 pastries, but if you are prompt about putting it back in the fridge, you can save it until you get around to making the remaining 8 pastries.
Prosciutto Wrapped Asparagus
By á-10360
What a tasty and simple appetizer! Tender asparagus spears are wrapped in a thin slice of cheese and prosciutto, th...
- 24 asparagus spears (1 to 1-1/4 pounds), trimmed to 6-inch lengths
- 24 thin slices provolone cheese (12 to 14 ounces)
- 12 very thin slices prosciutto (8 to 10 ounces), halved lengthwise
- Cracked black pepper
- 1 tablespoons olive oil
- 1 tablespoons balsamic vinegar
Prosciutto Lamb Burgers
By vealam
Mixed with cheese and sun dried tomatoes and wrapped in prosciutto, these lamb burgers are delicious!
- 1/2 cup plain dried bread crumbs
- 1/4 cup chopped fresh flat-leaf Italian parsley
- 1 large egg, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup grated Pecorino Romano
- 1/4 cup chopped sun-dried tomatoes
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground lamb
- 6 large slices prosciutto, sliced medium-thin
- 1/4 cup olive oil
- Fresh basil leaves, for topping each burger
- Fresh tomato slices, for topping each burger
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
Prosciutto-Wrapped Chicken Kebabs
By á-3145
Recipe courtesy of Food Network Magazine
- Vegetable oil, for the grill
- 2 pounds skinless, boneless chicken breasts, cut into 24 pieces (about 1 1/2 inches each)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white or red wine vinegar
- 1 teaspoon chopped fresh rosemary
- 1 clove garlic, grated
- 1/4 teaspoon red pepper flakes
- Pinch of kosher salt
- 4 ounces fontina cheese, cut into 24 cubes (about 1/2 inch each)
- 24 thin slices prosciutto (about 6 ounces)
- 1 pint grape tomatoes
Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce
By Snook
Preheat the oven to 400 degrees F
- 1/2 cup golden raisins
- 1/2 cup dried cherries
- 1 cup Tawny Port
- 2 tablespoons olive oil
- 1/2 cup minced shallots
- 2 teaspoons minced garlic
- 1/2 cup fine dry breadcrumbs
- 1/2 teaspoon chopped fresh thyme leaves
- Pinch salt
- Pinch freshly ground black pepper
- 4 ounces goat cheese, crumbled
- 4 ounces prosciutto, thinly sliced
- 2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap
- 1 tablespoon plus 1 teaspoon vegetable oil
- Pear and Parsnip Puree, recipe follows
- Port Wine Sauce, recipe follows
- Fresh thyme sprigs, for garnish
Prosciutto-Wrapped Chicken with Mashed Cauliflower
By Serree
PREPARE THE CAULIFLOWER MASH: Place a large saucepan over medium high heat
- FOR CAULIFLOWER:
- 1 tablespoon olive oil
- 2 shallots, small diced
- 1 garlic clove, chopped fine
- 2 tablespoons butter
- 4 cups cauliflower florets
- 3 cups whole milk
- 2 tablespoons heavy cream
- Kosher salt and freshly ground black pepper
- FOR CHICKEN AND PAN SAUCE:
- 12 fresh sage leaves
- 4 (6-ounce) organic boneless skinless chicken breasts, pounded slightly
- 4 thin slices high-quality prosciutto
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 2 tablespoons lightly packed fresh flat leaf parsley, finely chopped
Lemon-and-Prosciutto-Stuffed Pork Loin Roast
By mirelsonp
Recipe source: Bon Appetit | December 2010
- 1 4-pound boneless pork loin roast, trimmed
- 12 thin prosciutto slices (about 6 ounces)
- 1 large lemon, very thinly sliced
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup chopped fresh chives
- 1 1/2 teaspoons coarse kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds broccolini, trimmed
- 3 tablespoons olive oil
- 1 cup low-salt chicken broth
- 1 cup Pinot Grigio or other dry white wine
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon fresh lemon juice
- Ingredient info: Panko is available in the asian foods section of most super markets.
- Special Equipment
- Kitchen string
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