Recipes Appetizers Antipasto Charcuterie Our 11 Best Prosciutto Recipes By Food & Wine Editors Updated on February 19, 2019 Share Tweet Pin Email Trending Videos Photo: © MAURA MCEVOY Whether fried and crispy or silky and fresh-cut, prosciutto can transform a dish. Here, we've founded up our favorite savory dishes featuring the Italian cured ham, from a five-herb frittata to homemade raviolis. 01 of 11 Spinach-and-Prosciutto Ravioli © Con Poulos 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. Go to Recipe 02 of 11 Asparagus with Scallops, Browned Butter and Prosciutto This simple, flavorful recipe is a quick-dinner classic. Go to Recipe 03 of 11 Five-Herb Frittata with Prosciutto and Parmesan John Kernick At dinner parties, Nancy Silverton often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table Go to Recipe 04 of 11 Fava Bean Crostini with Prosciutto & Mint © Chris Court 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." Go to Recipe 05 of 11 Grilled Squash Ribbons and Prosciutto with Mint Dressing 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. Go to Recipe 06 of 11 Melon-and-Peach Salad with Prosciutto and Mozzarella Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty here. Go to Recipe 07 of 11 Baked Eggs with Spinach, Asparagus, and Prosciutto 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. Baked Eggs with Chorizo and Potatoes Go to Recipe 08 of 11 Brioche with Prosciutto, Gruyère and Egg © JOHNNY MILLER "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. Go to Recipe 09 of 11 Potato Frittata with Prosciutto and Gruyère 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. Egg White & Spinach Frittata with Salsa Ranchera Go to Recipe 10 of 11 Roasted Pork Loin Stuffed with Spinach and Prosciutto © Victoria Pearson 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). Baked Rigatoni with Spinach, Ricotta, and Fontina Go to Recipe 11 of 11 Prosciutto, Tomato and Olive Bruschetta © MAURA MCEVOY 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. Herbed Chickpea Bruschetta Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit