Looking for easy recipes using prosciutto.?

Answer 1

Quick, Easy -N- Fast Fettuccine Alfredo With Peas and Prosciutto Recipe

3 1/2 C. chicken broth
2 C. milk
3/4 lb. dried fettuccine
1 1/2 C. (10 oz. package) frozen petite peas
1 oz. thin-sliced prosciutto
1 1/2 t. cornstarch
1 C. sour cream
1/2 C. grated Parmesan cheese
1/4 t. freshly grated nutmeg or ground nutmeg
salt and pepper

In a 5- to 6-quart pan, combine broth, milk and fettuccine (break fettuccine if necessary to fit into pan). Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.

Meanwhile, separate prosciutto slices and cut crosswise into 1/4 -inch-wide strips.

In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, Parmesan cheese, nutmeg, and salt and pepper to taste. Stir until well-blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.

Makes 4 servings.

Answer 2

Wrap a filet of tilapia with prosciutto. Lightly coat with salt, pepper and olive oil. Bake at 350 until done. A very elegant and easy main dish.

Wrap prosciutto around par-boiled asparagus and bake 15 minutes at 350 for an easy side dish.

Stuff dates with goat cheese and walnuts, wrap with prosciutto and bake until the cheese is melting and bubbly. A really yummy appetizer!

Answer 3

GOLDEN ASPARAGUS & PROSCIUTTO BUNDLES
Categories: Italian
Yield: 4 servings

12 Thick or 24 thin stalks
-asparagus, trimmed
6 tb Unsalted butter
6 sl Prosciutto, halved crosswise
-(2-3 oz total)
1/2 c All purpose flour, for
-dredging
2 Eggs
1 tb Vegetable oil

Servings: 4

DIRECTIONS:

Fill a large, high sided skillet with salted water and bring to a boil. Add
the asparagus and cook until barely tender, about 10 minutes. Drain in a
colander, refresh under cold water and drain again. Pat dry and spread on a
platter.

In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the
asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2
thin asparagus stalks.

Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one
of the asparagus bundles in the flour, then dip in the egg and return to
the platter. Repeat with the remaining bundles.

In a large skillet, heat the remaining 3 Tbsp butter and the oil over
moderate heat. Working in batches, add the asparagus bundles and fry,
turning once, until golden, about 4 minutes. Drain on paper towels; serve
at once.

Answer 4

Fruit & Prosciutto Appetizers

8 servings 15 min 15 min prep

2 medium ripe pears, peeled,cored and cut into eights
2 tablespoons lime juice or lemon juice
1/4 small cantaloupe or gala apple or honeydew melon, seeded and peeled cut into thin wedges
3 ounces thinly sliced prosciutto, cut in 1 inch strips
grapes, in clustesr
orange slices

Wrap each fruit piece with a strip of prosciutto.
Arrange on a platter with grape clusters and slices of orange.

Answer 5

Chicken Prosciutto

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

Prosciutto and provolone grilled cheese sandwiches .. .taking ham and cheese to a whole new level!

Or sautee some chopped prosciutto in a tablespoon of olive oil add a jar of simple tomato basil pasta sauce, add 1 cup of heavy cream, some fresh chopped parsley, fresh cracked pepper. Let it warm all the way until it starts to simmer. Fold in a pound of cooked penne, or shells or rigatoni. Top with grated parmesan.

Answer 7

Boil water and a small amount of ROCK SALT (substitute with regular salt if you don't have the rock salt) for some long PASTA (like thick spaghetti). Stir-fry some diced ONIONS in a little bit of BUTTER until golden, then add in the diced up PROSCIUTTO, and cook until slightly crisped. Add in some heavy whipping CREAM. Stir often, then add in a dash of BLACK PEPPER and stir-cook for about 10 to 15 minutes. Cook the pasta, drain, put back in the pot, then add in the sauce. Melt-mix in some shredded PARMESAN CHEESE. Serve with bread and more parmesan cheese.

Answer 8

1 English Muffin, split
- 1/2 teaspoon bottled Italian dressing
- 1/4 ounce prosciutto
- thin slice Roma tomato
- 1-1/2 ounces smoked Mozzarella, sliced to fit inside of muffin


Preheat a heavy skillet or griddle over low heat until a spatter of water disappears quickly. Sprinkle both sides of muffin with Italian dressing. Stack prosciutto, tomato and smoked Mozzarella on bottom of muffin. Replace top. Spread softened butter on outside top and bottom of muffins. Place bottom-side down in preheated skillet. Place a heavy saucepan weighted with 2 canned goods or a brick wrapped in heavy-duty foil on top to flatten panini. Cook 3 minutes. Turn and cook on second side 3 minutes with weight in place until cheese starts to melt into pan. Remove weight and finish cooking.

Answer 9

Cut up vegetables, cheese, and perhaps even strips of bread. Wrap them up singly or all together with a slice of prosciutto and secure with a knot using blanched green onion or just a toothpick. Serve as anti pasta.

Answer 10

prosciutto and melon.
just wrap the ham around slices or chunks of canteloupe, it's awesome. great appetizer.