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Prosciutto: 2 Simple ways to cook with Italian Prosciutto

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2 Easy Ways to Use Prosciutto in Your Homemade Specialty Food

Vibe to the breezes of winter as you serve classic Italian food at Sunday Dinner that you so impatiently wait for all week and nail your dishes with the power of prosciutto.

Let’s take a look at some of the easiest ways to use prosciutto in your homemade gourmet food:

1. Crispy Prosciutto with Ricotta Pancakes

Ingredients:

Topping

  • Prosciutto boneless (12 slices)
  • Golden apples (4)
  • Melted butter (1/2 bar)
  • Maple syrup (1/4 cup)
  • Salt and pepper (to taste)

Pancakes

  • Ricotta (2 cups)
  • Eggs (2, separated)
  • Buttermilk (1 cup)
  • Lemon juice (1/2 tsp)
  • Lemon zest (1 tsp)
  • Sugar (3 tbsp)
  • All-purpose flour (1 cup)
  • Baking powder (1 tsp)
  • Salt (to taste)
  • Olive oil (for cooking)
  • Icing sugar (for sprinkling)
  • Maple syrup (1 cup, warmed)

Directions:

  • Preheat oven to 400 degrees F.
  • Place slices of prosciutto on a baking tray. Sprinkle with salt, pepper and brush some olive oil. Bake until golden and crispy for almost 10 minutes.
  • Peel off and slice the apples into 4. Cover with maple syrup and butter. Now place it on a roasting pan and bake until roasted golden for around 20 minutes.
  • In a large bowl, combine lemon juice, lemon zest, egg yolks, ricotta and buttermilk and mix. Add the flour, baking powder, sugar and salt and mix well.
  • In another bowl, whisk the whites and add into the batter.
  • In a pan, heat some olive oil. Cook pancakes by pouring through a measuring cup. Cook each side for 5 minutes.

On a plate, assemble the pancakes, sprinkle with icing sugar and serve with roasted apples and prosciutto for a hearty morning Italian breakfast.

2. Prosciutto and Parmigiano Reggiano Stuffed Lamb


Ingredients:


  • Cooked lamb (8 ounces)
  • Prosciutto (4 slices)
  • Basil leaves (8, whole)
  • Basil leaves (2 tbsp, chopped)
  • Olive oil (3 tbsp)
  • Dry sherry (1./2 cup)
  • Chicken stock (1/2 cup)
  • Salt and black pepper (to taste)
  • Parmigiano-Reggiano Cheese (100 grams)

Directions: 


  • Preheat oven to 400 degrees F.
  • Cut 3-inch broad and 2-inch deep pocket into each side of the lamb. Season with salt and pepper, stuff with 1 slice of prosciutto, cheese and 2 basil leaves. You can add Italian herbs as well. Tie with kitchen twine and secure the filling. Season the top with salt, pepper and Italian herbs.
  • In a skillet, heat the olive oil and cook the lamb 3 minutes each side. Place the cooked lambs on a baking tray and bake for 10 minutes.
  • Place the skillet over heat. Cool the dry sherry with the leftover brown chunks from the lamb. Add chicken stock and cook for 4 minutes. Add butter and whisk until melted.
  • Serve after removing the kitchen twine and drizzle over a spoon of the dry sherry sauce.  


Prosciutto di Parma is absolutely delicious on by itself. However, these recipes are a fun and tasty addition to the many uses of Italian Prosciutto. 


Enjoy!


Image credits:

https://i.pinimg.com/originals/25/c9/63/25c963ef437db75efee35e100e23e17a.jpg

https://www.skinnytaste.com/wp-content/uploads/2016/12/Stuffed-Pork-Chops-with-Proscuitto-and-Mozzarella-2.jpg

Image credits:

https://i.pinimg.com/originals/25/c9/63/25c963ef437db75efee35e100e23e17a.jpg

https://www.skinnytaste.com/wp-content/uploads/2016/12/Stuffed-Pork-Chops-with-Proscuitto-and-Mozzarella-2.jpg

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