Best Crisp Prosciutto Recipes

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

SPINACH-RICOTTA PESTO PASTA WITH CRISP PROSCIUTTO AND ASPARAGUS

Steps:

• Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook as indicated on box.
• Meanwhile, heat oil in a large frying pan over medium heat. When it shimmers, add prosciutto and cook, stirring occasionally, until prosciutto is crisp, about 5 minutes. Add asparagus and toss to coat evenly. Let cook until asparagus just starts to get browned on the edges, about 3 minutes.
• Remove 1/2 cup of the pasta cooking water. Add a few tablespoons of the water to the asparagus mixture, stir, scraping the bottom of the pan to incorporate browned bits, and remove from heat. Drain pasta and return to pot (off heat), add remaining reserved pasta cooking water, asparagus, Spinach-Ricotta Dip, and stir until thoroughly coated. Taste and adjust seasoning, as desired. Serve immediately.
• In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary.

GOAT CHEESE RICOTTA GNOCCHI WITH GARDEN ZUCCHINI TOMATO SAUCE AND CRISP PROSCIUTTO

Steps:

• Place the ricotta in a fine sieve over a bowl. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
• In a medium bowl, beat the eggs, add the drained ricotta and stir together. Gently mix in the flour, 1 teaspoon salt, pepper and nutmeg until a soft dough forms. Add a little more of the flour if the dough is too sticky.
• To form the gnocchi, dip 2 tablespoons in cool water. Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval ball. Place the gnocchi on a lightly floured baking sheet.
• Bring a large pot of salted water to a boil. Gently slip the gnocchi into the boiling water, stirring gently with a slotted spoon. Cook until the gnocchi rise to the surface, about 5 minutes. Scoop them out with the spoon.
• Warm the Garden Zucchini Tomato Sauce in a medium saucepan. Add the gnocchi, tossing gently 1 minute to coat. Top with Crisp Prosciutto and serve immediately.
• In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the zucchini and tomatoes and bring to a boil. Lower the heat and simmer until the sauce thickens, about 30 minutes. Add the basil and season with salt.
• Preheat the oven to 400 degrees F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven and bake until crisp, 5 to 10 minutes. Remove from the oven and let cool on a wire rack.

PEA SOUP WITH CRISP PROSCIUTTO

Steps:

• Preheat oven to 325 degrees. Place prosciutto slices on a baking sheet lined with parchment paper, and bake until crisp, about 18 to 20 minutes, turning once. Transfer to a plate lined with paper towels, and blot to remove excess oil. Cool.
• In a stockpot, heat 3 tablespoons olive oil and saute onions with a pinch of salt over medium heat until soft but not browned, about 10 minutes. Add potatoes, another pinch of salt and just enough water to cover; cook until soft, about 15 minutes. Add shelled peas and sugar snaps with enough hot water just to cover them. Cover pot, and simmer until peas are tender, about 10 minutes. Remove from heat, and puree soup in a food processor or blender in small batches. Add salt and pepper to taste. Ladle into soup bowls, and drizzle with olive oil. Serve with crisped prosciutto on top.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip.
• Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven.
• Remove, and shake the pan back and forth to roll the spears over.
• Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp.
• Serve immediately.

CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Steps:

• Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
• Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
• To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

PEA SOUP WITH CRISP PROSCIUTTO

Steps:

• Melt the butter in a pan over a medium heat and cook the leeks for 5 minutes, stirring until they have softened; add the potatoes, garlic and thyme and cook for 2 minutes; add the stock and bring to the boil over a high heat; reduce the heat and simmer for 10 minutes; add the peas and simmer for 10 minutes, until the potatoes are tender.
• Puree with a hand blender until the soup is smooth. If you like a bit of chunkiness in your soups, take out a portion of the soup before pureeing, then return it to the pot after you've finished pureeing the bulk of the soup.
• Meanwhile, place the prosciutto on a baking tray and cook it under a hot grill for 2-3 minutes each side, until crisp.
• Season the soup with salt and freshly ground black pepper, to taste, and serve it in bowls with prosciutto and crispy rolls.
• TIP: If you're a microwave rather than a grill user, or your grill is a bit dodgy, you may prefer to cook your prosciutto in a single layer between 2 double sheets of kitchen paper for a couple of minutes in the microwave. Because microwaves vary so enormously in heat, if using this option, err on the side of caution and just cook the prosciutto for a minute to start with.and then perhaps for an extra 30 seconds at a time until the prosciutto is how you want it. It's too delicious to waste. Not quite as crisp as grilled, but a useful alternative. Apologies if this is a method you've known for years! It's a useful tip if you're unfamiliar with it.

ROASTED PEARS WITH SAGE AND CRISP PROSCIUTTO

Steps:

• Place a rack in upper third of the oven and heat to 450 degrees F. Place 1 sage leaf on a pear slice and secure by wrapping 1 piece prosciutto like a "belt" around the pear. Repeat to make 24 pieces.
• Evenly space pears on a baking sheet and place in oven to cook until prosciutto is crisp and pears are slightly softened, about 15 minutes. Serve immediately. Pears can be assembled up to 2 hours ahead. Store covered in the refrigerator until ready to cook.
• Pears can also be served uncooked, if desired.

FRESH PEA SOUP WITH CRISP PROSCIUTTO

Steps:

• 1. Preheat oven to 325 degrees. Place prosciutto on baking sheet lined with parchment paper. bake 20 minutes, turning midway over. set aside to cool. 2. in stockpot, heat 3 tablespoons olive oil and saute oinions with a pinch of salt over medium heat until soft, but not browned,about 10 minutes. Add potatoes, another pinch of salt and just enough water to cover; cook until soft, about 15 minutes. Add all the peas with enough hot water just to cover them. Cover pot and simmer until peas are tender, about 10 minutes. Remove from heat and puree soup in a food processor or blender ibn small batches. add salt and pepper to taste. Ladle into soup bowls and drizzle with olive oil. Serve with crumbled crisped proscuitto on top.

KALE SALAD WITH PERSIMMONS, FETA, AND CRISP PROSCIUTTO

Steps:

• Heat oven to 350°F. Lay out prosciutto slices on a rimmed baking sheet. Bake until almost crisp, 16-18 minutes. Transfer to wire rack and let cool completely on baking sheet (prosciutto will continue to crisp as it cools). Crumble and set aside.
• Meanwhile, spread pecans on a rimmed baking sheet and toast in oven, tossing once or twice, until fragrant, 8-10 minutes. Let cool, then coarsely chop. Set aside.
• Whisk lime juice, mustard, shallot, honey, garlic, 1 tsp. salt, and 1/4 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
• In a large mixing bowl, combine kale with about 3/4 of the dressing and use your hands to massage dressing into kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
• Add half of the persimmons, feta, mint, and prosciutto, toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with pecans and remaining persimmons, feta, mint, and prosciutto.
• Do ahead
• Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

BUTTERMILK WAFFLES WITH CRISP PROSCIUTTO

Steps:

• Preheat oven to 250°F. Spray an unheated well-seasoned or nonstick Belgian waffle iron with cooking spray and preheat iron.
• Into a large bowl sift together flour, baking powder, baking soda, and salt. Melt 5 tablespoons butter and in a small bowl whisk together with buttermilk and egg until combined. Stir butter mixture into flour mixture until smooth (batter will be thick).
• Spoon batter into waffle iron, using 1 cup batter for two 4-inch-square Belgian waffles (see note, above) and spreading evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner (do not respray iron).
• In a large heavy skillet heat remaining tablespoon butter over moderate heat until foam subsides and cook prosciutto slices until crisp and golden, about 1 minute on each side.
• Serve waffles with prosciutto, sour cream, and maple syrup.

PAN ROASTED CHICKEN WITH CRISP PROSCIUTTO & TOMATOES

Steps:

• Mix the butter in a bowl with half the garlic. Get everything in bowls or on plates ready to take outside. Light the barbie.
• Heat a sturdy roasting tin on the barbie rack, in the oil to coat the tin's base. Lay in the prosciutto and crisp on both sides. Set it aside.
• Season the chicken and brown on both sides in the tin. Stir in the rest of the chopped garlic, and add the chopped tomatoes, stock and oregano. Simmer for 3 minutes, turn the breasts over and simmer for a further 3 minutes.
• Tip in the cannellini beans, turn the chicken over and simmer for another 3 minutes, then turn again and simmer for 3 minutes more. Now taste the sauce and add a little seasoning if you think it's needed.
• Towards the end of the chicken's cooking, toast the ciabatta on both sides on the barbie - you may need to do this in batches, depending on the size of your barbie.
• Toss the tomatoes and chopped basil into the chicken mix. Let the tomatoes soften slightly, then top with the crisp prosciutto and scatter over the whole basil leaves. Spread the garlic butter on the ciabatta and arrange butter-side up around the edge of the chicken, or put the bowl of garlic butter on the table for guests to spread their own. Serve hot, with mixed leaf salad.

PENNE WITH CRISP PROSCIUTTO, ZUCCHINI AND CORN

Steps:

• Cook the past according to package direction. Reserve 1/2 cup cup of the pasta water. Saute the prosciutto, place on a plate Add 1 tbs of oil to the skillet over medium heat add onion and salt and pepper. Cook until brown and tender. If the onion starts to burn add some water to the skillet. Add corn, zucchini add salt and toss until soft and tender - remove from heat and stir in half the cheese. Add pasta, 2 tbs oil, vinegar, and black pepper to the skillet with zucchini and corn. Stir over heat for 1 minute. Add the reserved water and stir. Sprinkle with prosciutto and cheese.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with aluminum foil, and coat with olive oil. Wrap one slice of prosciutto around each asparagus spear, starting at the bottom and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet. Bake for 5 minutes. Remove, shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

CRISP PROSCIUTTO & BRUSSELS SPROUTS

Steps:

• Trim stems and remove outer leaves from Brussels sprouts; wash, then cut larger sprouts in half. In a covered pot, boil Brussels sprouts with enough water to cover until tender. Approximately 8-10 minutes.
• In a large skillet, cook prosciutto in hot oil over medium heat; once crispy, remove. Use same pan and oil to cook shallots, garlic and butter. Allow to soften, then add sprouts, salt and pepper.
• Cook for approximately 8 minutes or until browned. Drizzle with Balsamic vinegar. Sprinkle with prosciutto.

SALMON & CRISP PROSCIUTTO SALAD

Steps:

• Lay the salmon as one layer in a shallow microwavable dish, season with salt and pepper and cover with cling film. Stab the cling film several times with the point of a knife and microwave on high for 5-6 minutes until the flesh starts to flake. Set aside to cool a little.
• Chop or halve the potatoes (depending on size), then cook in a pan of boiling salted water for 10-15 minutes, until tender. Drain well. Slice the spring onions finely.
• Make the dressing. Measure the mayonnaise into a small bowl, then whisk in the vinegar, tarragon, olive oil and sugar. Taste and season.
• Heat 1 tbsp of olive oil in a frying pan. Cut each slice of ham into 3, then fry quickly in batches until crisp and slightly darkened. Remove the ham and drain on kitchen paper.
• Spread the salad leaves over a large platter. Break the salmon into large chunks and put in a large bowl with the warm potatoes and half of the spring onions and capers. Add the dressing and toss lightly to mix. Pile onto the salad leaves and sprinkle with the remaining spring onions and capers. Scatter over the crisp prosciutto.

CRISP PROSCIUTTO

Steps:

• Heat oven to about 400 degrees. Arrange 2 slices prosciutto in a single layer on a baking sheet. Brush with olive oil until crisp and deep golden brown, about 9 minutes, rotating halfway through.