Recipes using prosciutto?

Question

Two days ago I bought some gorgeous prosciutto di Parma on a whim, not really knowing what I'd do with it. I was too sick to cook yesterday, so I really need to use it! Does someone have a really good MAIN-DISH recipe to share? Whether it's a pasta, or something else, I'm all ears. Thanks in advance.

Answer 1

do you like pork?
If so here is a link
http://www.rothkase.com/porkmedallions.html

Answer 2

MMM prosciutto!! I love it as an elegant treat regardless of how you serve it.

Easiest Sunday Brunch Favorite is to create prosciutto and melon packets where the prosciutto is wrapped around the melon.



I am a footnetwork nut and like the recipes of Mario and Giada both!

Mario has a great recipe : Tagliolini Gratinati con Piselli e Prosciutto:Gratineed Pasta with Peas and Prosciutto
Show: Molto Mario

Answer 3

There are so many possibilities, I will suggest one, then give you a reference to discover others.
This looked easy and delicious:

Chicken with Prosciutto di Parma®

1 chicken, about 2 pounds
3 tablespoons sweet butter
5 large sage leaves, fresh or preserved in salt
1 teaspoon rosemary leaves, fresh, preserved in salt or dried and blanched
1 teaspoon dried marjoram
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
8 slices Prosciutto di Parma®


Cut the chicken into eight pieces. Melt the butter in a small saucepan over a pot of boiling water. Finely chop the sage, rosemary and marjoram together on a board. Put the chopped ingredients into a small bowl, then add the melted butter, salt and pepper to the chopped ingredients. Mix very well.

Next, lay a large sheet of aluminum foil on the table and brush the shiny side with oil. Using a pastry brush, coat each piece of chicken with the herb-butter mixture. Wrap each piece in a slice of Prosciutto di Parma®, then place the chicken pieces on the foil close together and wrap completely with foil. Place the package in a terra cotta or ceramic casserole and cover. Place the casserole in a cold oven and turn the oven temperature to 450 degrees. Bake for one hour and 45 minutes without removing the cover. Remove from oven and let stand for five minutes. Use scissors to cut from the center of the foil outward in four directions, making a cross. Cut each quarter in half and fold back each of the foil pieces from the center, forming petals over each side of the casserole. Serve immediately.

Serves 4 to 6

Answer 4

Chicken Prosciutto Recipe

Preparation time: 25 minutes

4 skinless, boneless chicken breast halves
ground pepper
1 stick (1/2 cup) unsalted butter
8 whole fresh sage leaves
1/4 pound very thinly sliced prosciutto
2 eggs, beaten
8 thin slices Italian Fontina cheese (about 2 oz)

optional sauce:
1 cup dry white wine
1 Tbsp minced fresh sage
1/2 stick unsalted butter, chilled

1. Cut each breast across the center into two pieces. Place 8 pieces of chicken breast on a large piece of wax paper, and cover with another piece of wax paper. Pound the chicken pieces with a mallet until each one is approximately 1/8 inch thick. Season with ground pepper and set aside.

2. Heat butter over medium heat in a large saute pan. When the butter is foaming, add the sage leaves and cook them on each side for 1 minute. Remove immediately, and place each leaf on one of the chicken pieces. Then, wrap each piece completely in a single layer of prosciutto.

3. Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well. Make sure the butter in the pan is foaming golden, not browned. Then place the chicken pieces in the pan. Note: Do not crowd the chicken. If your pan is not big enough, do this step in two batches. Cook the chicken breasts about 2 minutes on each side, or until they're just past pink on the inside, golden on the outside. Remove.

4. Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina. Place under a preheated broiler until the cheese just melts, about 1 minute. Divide chicken among 4 plates and serve immediately, with or without the sauce.

5. Sauce (optional): While the cheese is melting, pour out the butter from the saute pan. Add the white wine into the pan, place over high heat. Reduce the wine to 1/2 cup. Add the minced sage about a minute before the reduction is complete. Reduce the heat to low and whisk in the chilled butter. Adjust the seasoning, pour over and around the chicken.

Also if you enjoy Fettichini Alfrado you can add it to the sauce.

Answer 5

Chicken Prosciutto Recipe

Preparation time: 25 minutes

4 skinless, boneless chicken breast halves
ground pepper
1 stick (1/2 cup) unsalted butter
8 whole fresh sage leaves
1/4 pound very thinly sliced prosciutto
2 eggs, beaten
8 thin slices Italian Fontina cheese (about 2 oz)

optional sauce:
1 cup dry white wine
1 Tbsp minced fresh sage
1/2 stick unsalted butter, chilled

1. Cut each breast across the center into two pieces. Place 8 pieces of chicken breast on a large piece of wax paper, and cover with another piece of wax paper. Pound the chicken pieces with a mallet until each one is approximately 1/8 inch thick. Season with ground pepper and set aside.

2. Heat butter over medium heat in a large saute pan. When the butter is foaming, add the sage leaves and cook them on each side for 1 minute. Remove immediately, and place each leaf on one of the chicken pieces. Then, wrap each piece completely in a single layer of prosciutto.

3. Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well. Make sure the butter in the pan is foaming golden, not browned. Then place the chicken pieces in the pan. Note: Do not crowd the chicken. If your pan is not big enough, do this step in two batches. Cook the chicken breasts about 2 minutes on each side, or until they're just past pink on the inside, golden on the outside. Remove.

4. Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina. Place under a preheated broiler until the cheese just melts, about 1 minute. Divide chicken among 4 plates and serve immediately, with or without the sauce.

5. Sauce (optional): While the cheese is melting, pour out the butter from the saute pan. Add the white wine into the pan, place over high heat. Reduce the wine to 1/2 cup. Add the minced sage about a minute before the reduction is complete. Reduce the heat to low and whisk in the chilled butter. Adjust the seasoning, pour over and around the chicken.

Answer 6

Pasta prosciutto



Ingredients:
2 tablespoons olive oil
1 pound ground beef
2 medium onions, sliced
2 cloves garlic, finely chopped
1 tablespoon sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon pepper
*1/4 pound prosciutto, cut into thin strips
2 cups dry red wine
2 cans(28 oz. each)tomatoes, undrained
1 pound rotini or mostaccioli
Grated Parmesan cheese
*Thinly sliced smoked ham can be substituted for the prosciutto


Directions:
1. Heat oil in Dutch oven. Cook and stir ground beef, onion and garlic in oil until meat is light brown and onion is tender.

2.Stir in remaining ingredients except pasta and cheese; cover. Heat to boiling; reduce heat. Simmer 15 minutes, stirring occasionally. Uncover and simmer, stirring occasionally, until sauce has thickened, about 1 1/2 hours.*

3. Cook Pasta according tp package directions; drain. Serve sauce on hot cooked pasta. Sprinkle with Parmesan cheese.

*Sauce can be made ahead and stored covered in the refrigerator no longer than 24 hours. To serve, heat until hot





http://recipes.epicurean.com/asc_results.jsp?ingredients=Prosciutto a lot of there

Answer 7

My wife and I discover a good way....
Buy 1 pound asperagus, sautee in garlic butter until aldente, then wrap prosciutto around asperagus, lightly sautee until just sizzling remove from heat, and enjoy....makes a great appetizer!!

Answer 8

my favorite sandwich is prosciutto,fresh mozzarella,fresh tomato,and basil leaves drizzle with ex.virgin olive oil on grilled paninni bread. or "carbonara "substitute prosciutto for the ham enjoy!

Answer 9

Wrap a small thin slice around cream cheese as an hors d'houvre.

And pronounce it pruh-ZOOT, your Itaian friends will be impressed.

Answer 10

Buy some melon and wrap the procuittio around the melon.

Answer 11

http://fooddownunder.com/cgi-bin/recipe.cgi?r=100400