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.
Asparagus with Scallops, Browned Butter and Prosciutto
This simple, flavorful recipe is a quick-dinner classic.
Fried Peppers with Prosciutto
Adding prosciutto and mint makes these sweet-hot peppers extraordinary.
Five-Herb Frittata with Prosciutto and Parmesan
At dinner parties, Nancy Silverton often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table
Fava Bean Crostini with Prosciutto & Mint
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."
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.
Melon-and-Peach Salad with Prosciutto and Mozzarella
Farro Salad with Fried Cauliflower and Prosciutto
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.
Brioche with Prosciutto, Gruyère and Egg
"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.
White-Bean and Prosciutto Bruschetta
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.
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.
Roasted Pork Loin Stuffed with Spinach and Prosciutto
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).
Sugar Snap Pea and Prosciutto Salad
Fresh snap peas and prosciutto make for a delicious and light weekday dinner.
Prosciutto Consommé with Arugula and Melon
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.
Prosciutto, Tomato and Olive Bruschetta
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.