Our 16 Best Prosciutto Recipes

As a stuffing for her supple ravioli, Missy Robbins, chef at Lilia in Brooklyn, mixes spinach and prosciutto with two cheeses. Her ravioli can be made a month ahead of time—freeze them in a single layer; when they are solid, they can be combined in a large resealable plastic bag.

This simple, flavorful recipe is a quick-dinner classic.

Adding prosciutto and mint makes these sweet-hot peppers extraordinary.

At dinner parties, Nancy Silverton often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table

Garlicky and bright, these crostini are fabulous for entertaining. You can prepare the fava-ricotta pesto in advance and top the toasts just before guests arrive. If you love Parmigiano-Reggiano, follow Carmellini's suggestion to "go heavy with the shaved cheese."

Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.

Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty here.

Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for a salad with salty prosciutto and nubby farro (a variety of whole-grain wheat).

Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.

"I love a good frisee salad," says Suzanne Goin. "And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top." Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things.

Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and sprinkling of crisp red onion. If you like, serve these with the Bruschetta Duet to make a tantalizing trio.

This cheesy frittata is the kind of dish--fast, flexible and easy to reheat--that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.

Your butcher can butterfly the pork loins for you (slice them in half lengthwise almost all the way through, leaving a hinge of uncut meat).

Fresh snap peas and prosciutto make for a delicious and light weekday dinner.

Michael Carlson's prosciutto consomme with melon balls is a clever riff on the classic prosciutto-and-melon combination. What makes it astonishing is the crystal-clear flavor of the delicate prosciutto broth--such a great alternative to the usual chicken or beef.

Salty and savory appetizers, like this prosciutto and bruschetta combination, pair well with a variety of wines and cocktails making your gathering a flavorful and inspiring evening.