41 Melt-In-Your-Mouth Prosciutto Recipes

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Fried Prosciutto and Mushrooms Pasta Dinner

Prosciutto Recipe with Mushrooms and Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Fried prosciutto and mushrooms is a quick and easy pasta dinner you can have on the table in 30 minutes. Bacon lovers haven’t experienced bacon until you’ve tried fried prosciutto. So good!

Ingredients

  • 8 ounces Fettuccine Pasta (or Linguine or any other pasta)
  • 3 ounces Prosciutto (like Daniele Del Duca Presliced Prosciutto)
  • 2 tablespoons Olive Oil
  • 4 ounces Baby Bella Mushrooms (chopped)
  • 3 Green Onions (chopped)
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Crushed Dried Basil
  • 1/2 cup Chicken Stock
  • 1/4 cup Heavy Cream
  • 3 tablespoons Unsalted Butter
  • 1/4 cup Parmesan Cheese

Instructions

  1. Begin a pan of water for cooking the pasta according to the package instructions.
  2. In large skillet, on medium high, fry Prosciutto ham in olive oil until crispy. Drain on paper towels. Crush and divide in half.
  3. In the same oil, on medium high, cook mushrooms and half the green onions until tender, about 5 minutes. Check the water to see if it’s ready for the pasta. Set the timer for the minimum cook time for the pasta (since it will cook a little in the mushroom mixture).
  4. Reduce heat on skillet to medium. Add pepper, basil, chicken stock, cream and the cooked Prosciutto. Cook until liquid is reduced by half, about 5-6 minutes.
  5. Add butter and cheese. Stir and continue cooking until butter is melted. Drain the pasta and toss it with the mushroom mixture, continue cooking and stirring for about 3-4 minutes, until most of the liquid is absorbed. Serves 4.

2. Spring Pea Pasta with Prosciutto and Burrata Cheese

Spring Pea Pasta Recipe with Prosciutto and Burrata Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Springtime means sunshine, flowers, picnics and fresh garden-grown peas. This Spring Pea Pasta with Prosciutto and Burrata Cheese is fresh, easy, comforting and bursting with sweet peas.

Ingredients

  • 1 pound spaghetti (or other favorite pasta noodle)
  • 4 large eggs
  • 1/2 cup fresh parsley (chopped)
  • 1/2 cup fresh basil (chopped)
  • 2 tablespoon fresh chives (chopped)
  • 1/2 cup freshly grated Parmesan cheese
  • salt + pepper (to taste)
  • 1 teaspoon crushed red pepper flakes (optional)
  • 7 tablespoon salted butter (melted)
  • 2 cups fresh (or frozen peas)
  • 4 ounces sliced prosciutto (torn into smaller pieces)
  • 8 ounces burrata cheese (torn)
  • olive oil (for drizzling)

Instructions

  1. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.
  2. As the pasta is cooking, whisk together the eggs in a medium bowl. Add the chopped parsley, basil, chives and shredded parmesan, mixing well. Add a generous pinch of salt and pepper and crushed red pepper (if desired).
  3. Drain the pasta and immediately add it back to the hot pot it was boiled in. Quickly mix the egg mixture in with the hot cooked noodles and toss well to coat. Carefully toss the pasta for 1-2 minutes, or until eggs are fully cooked. Pour the melted butter and the peas in with the pasta noodles and season with additional salt and pepper, if desired. Toss to combine.
  4. Transfer noodles to a large serving bowl and add the prosciutto and burrata. Drizzle with olive oil and sprinkle with additional chopped fresh parsley. If desired, top with fresh arugula, poached egg or fresh peaches.

3. Summer Tortellini Salad

Summer Tortellini Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT4M · Total: PT10M · Yield: [‘6’, ‘6 people’]

Fresh basil, peaches + mascarpone cheese make this summer tortellini salad absolutely irresistible! Made using just 7 simple ingredients, you can whip this up in minutes in time for your next outdoor picnic.

Ingredients

  • 18 oz fresh tortellini (gluten free or regular both work depending on your needs)
  • 1/2 cup fresh peaches (diced)
  • 1/4 cup mascarpone cheese
  • 1 bunch fresh basil (cut into ribbons)
  • 2 oz prosciutto de parma (roughly torn)
  • 1 tsp black pepper
  • 1-2 tbsp olive oil

Instructions

  1. In a large pasta pot over medium high heat, bring well salted water to a rolling boil.
  2. While water is coming to a boil, chop peaches, basil and roughly slice or tear the prosciutto.
  3. Once water is boiling, cook the tortellini according to package instructions, about 3-4 minutes if using fresh tortellini.
  4. Once tortellini is cooked, drain it but do NOT rinse.
  5. Add tortellini to a large mixing bowl and drizzle 1-2 tbsp olive oil over the pasta to prevent clumping.
  6. Add in mascarpone and gently fold into the tortellini using a silicone spatula. Note that you may need to mix for a minute or two to fully incorporate the mascarpone.
  7. Next add in chopped peaches, basil, prosciutto and black pepper, folding gently again until fully incorporated.
  8. Serve warm or chilled.

4. Gnocchi Al Pomodoro with Extra Crunch

Gnocchi Al Pomodoro with Extra Crunch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb (450 g) potato gnocchi, fresh or store-bought
  • 2 cups (480 ml) crushed tomatoes or passata
  • 2 tablespoons extra-virgin olive oil, plus 1 tablespoon for finishing
  • 2 garlic cloves, minced
  • 1/2 small onion, finely chopped (optional)
  • 1/2 teaspoon salt, adjust to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • 1/2 cup breadcrumbs (plain)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. 1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, then drain.
  2. 2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion (if using) until translucent, about 2-3 minutes, then add the garlic and cook 30 seconds more.
  3. 3. Add crushed tomatoes, salt, pepper, red pepper flakes, and sugar (if using). Simmer 8-10 minutes to meld the flavors, stirring occasionally. Remove from heat and stir in the torn basil and 1/4 cup Parmesan.
  4. 4. In a separate small pan, heat 1 tablespoon olive oil and toast the breadcrumbs over medium heat until golden and crispy, about 3-4 minutes. Season with a pinch of salt and set aside.
  5. 5. Toss the cooked gnocchi into the tomato sauce in the skillet, coating evenly. If the sauce thickens too much, add a splash of the pasta water to loosen.
  6. 6. Divide among serving plates. Top each portion with the crispy breadcrumbs and a little extra Parmesan; garnish with optional parsley.
  7. 7. Serve immediately.

5. Quiche Cups with Tomato and Prosciutto

Quiche Cups with Tomato and Prosciutto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Ingredients

  • 10 eggs
  • 1/2 cup almond milk (or regular)
  • 1/2 cup diced prosciutto (I bought mine precut)
  • 1 pint Divine Flavor fresh grape tomatoes
  • 1 cup tightly packed chopped kale
  • salt and pepper to taste

Instructions

  1. Preheat oven to 325º.
  2. Heat a skillet over medium-high heat and add prosciutto.  Saute for a few minutes stirring often.
  3. Add the kale and tomatoes and cook for another 3-4 minutes or until kale starts to wilt.  Remove from heat.
  4. Spray the bottom of one muffin tin with cooking spray.
  5. Add 2 tbsp or so of the filling into each muffin well.
  6. In a medium bowl add 10 eggs and 1/2 cup milk.  Add salt and pepper and whisk really well until all eggs are mixed.
  7. Carefully pour into each muffin well.  Fill about 3/4 full.
  8. Bake for 25 minutes or until quiche cups are set. Remove from oven and serve immediately.  If using for meal prep, let cool and store in plastic container in fridge for up to three days.

6. 30-Minute Prosciutto Mozzarella Chicken Breast

Prosciutto Mozzarella Chicken Breast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’]

30 minute Prosciutto Mozzarella Chicken with Balsamic Tomato and Artichoke Pan Sauce. A dump-and-go recipe for baked chicken breast with big flavor.

Ingredients

  • 1 pint cherry tomatoes
  • 1 14 oz can artichoke hearts, drained*
  • 1/4 cup or large handful fresh basil, rough chopped, plus more for serving
  • 1 tbsp olive oil
  • 2 tbsp balsamic glaze (such as Roland)
  • 1 tbsp melted butter
  • 1 tbsp red wine vinegar*
  • 1 small shallot, chopped fine
  • 8 crushed garlic cloves
  • 1/4 tsp red pepper flakes
  • 4-6 slices of prosciutto
  • 4-6 thinly sliced chicken breast pieces or tenders
  • 8 oz fresh mozzarella cheese
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 350 degrees.2. Grease a 9×13 (or larger) broiler-safe baking dish with nonstick cooking spray. 3. Add whole tomatoes, drained artichoke hearts, chopped basil, olive oil, balsamic glaze, melted butter, red wine vinegar, finely chopped shallot, crushed garlic, red pepper flakes and a dash of salt and pepper directly to the baking dish. Toss to combine and move to outer edges of pan, leaving a large area for chicken to be placed in the center. 4. Season chicken portions with salt and pepper and top each piece of chicken with a slice of prosciutto. Bake for 20 minutes.5. After baking 20 minutes, top the chicken with mozzarella slices and bake 5 minutes more, until cheese is melty, then broil for 3-5 minutes, or until cheese is browned and bubbly. Serve with plenty of crusty bread to soak up the sauce, or over pasta.

7. Italian Prosciutto Cotto and Mozzarella Lasagne

Italian Ham & Cheese Lasagna (Lasagna di Prosciutto Cotto e Mozzarella) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [‘6’, ‘6 to 8 servings’]

This is the easiest lasagna recipe you’ll ever make — Mama A’s melty delicious Italian ham and mozzarella lasagna is filled with layers of fresh egg lasagna, delicate slices of prosciutto cotto (Italian cooked ham), generous helpings of shredded mozzarella, grated Grana Padano cheese, and a quick homemade tomato sauce — this is everything we love about simple Italian cooking. As always, step-by-step recipe photos follow.

Ingredients

  • 24 ounces high-quality Italian tomato passata (700g) (sub finely chopped tomatoes)
  • 2 tablespoons extra virgin olive oil, or more to taste (30g)
  • 1/2 medium onion, finely diced
  • 3 cloves garlic, smashed
  • 1/2 medium carrot, finely diced
  • salt to taste
  • 1 pound egg pasta lasagna sheets, fresh or dried (500g)
  • 7 ounces prosciutto cotto, sliced paper thin (200g) (sub cooked country ham)
  • 3 1/2 cups shredded mozzarella cheese (400g)
  • 1 cup grated DOP Grana Padano cheese (sub Parmigiano-Reggiano or Parmesan)

Instructions

  1. Make the pasta sauce. To a medium-sized pot, add 2 tablespoons of olive oil, smashed garlic cloves, carrots, onions, and a little salt, and cook over medium-high heat stirring occasionally until onions are tender and translucent (about 5 minutes). Add the tomato passata and season with salt to taste. Bring the mixture to a boil, reduce the heat to low, cover with a lid, and cook for about 25 minutes, or until the sauce has slightly reduced and thickened. Adjust the seasoning adding more salt if needed.
  2. Assemble the lasagna. Add a ladle full (about 1/4 cup) of tomato sauce to a 9×13-inch oven-proof baking dish and spread it out evenly. Top the sauce with slightly overlapping sheets of lasagna. Add a little more sauce, spread it out, and sprinkle the top with Grana Padano and mozzarella cheese and top with a layer of prosciutto cotto (or cooked ham). Add another layer of lasagna noodles, a little more tomato sauce, Grana Padano cheese and mozzarella, and a layer of lasagna sheets. Continue repeating these alternating layers ending with the last layer of lasagna noodles, tomato sauce, Grana Padano, and mozzarella cheese.
  3. Bake the lasagna. Cover tightly with aluminum foil and bake the lasagna in a preheated 350°F/180°C oven for 20 to 25 minutes, or until bubbling and the cheese has melted. Remove the foil and continue baking for about 8 to 10 minutes longer. During the last 5 minutes or so of baking time, you may turn the broiler function on to slightly crisp up the cheese until golden brown. Allow the lasagna to rest for at least 10 minutes before slicing and serving and Enjoy!

8. Bowtie Chicken Pasta with a Balsamic Mascarpone Pasta

Balsamic Mascarpone Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘4’, ‘4 people’]

This creamy Balsamic Mascarpone Bowtie Chicken Pasta hits on all notes: Creamy, salty, sweet, and crunchy. Tender chicken, crunchy pecans, and a tangy balsamic mascarpone sauce over bowtie pasta make for a complete dish.

Ingredients

  • 1 Chicken Breast (cubed)
  • 1.5 oz Prosciutto (chopped (about 3 slices))
  • 1/4 cup Pecans (halved)
  • 1/4 cup Balsamic Vinegar ( preferably 45% grape must )
  • 1/2 cup Red Onion (diced)
  • 2 Roma Tomatoes (diced)
  • 1/2 Apple- preferably Granny Smith (large dice)
  • 8 oz Mascarpone Cheese
  • 8 oz Farfalle Pasta (bowtie pasta)
  • 3 Tablespoons Olive Oil (divided)
  • Salt and Pepper (to taste)

Instructions

  1. Bring a pot of water to boil, then cook the Farfalle to al dente following the package instructions (typically 10-12 minutes).
  2. While the pasta is cooking, heat 1 tablespoon of oil over medium heat in a large cast iron or saute pan and saute the onion until just beginning to soften, then add the pecans, and prosciutto.
  3. Cook for about 2 more minutes then turn off the burner and stir in the diced apple, so the apple caramelizes a little in the warm pan but does not become mushy.
  4. In a separate bowl mix the balsamic vinegar and Mascarpone cheese until smooth.  At first it will seem as though they will not mix well, especially if the cheese is very cold, but after a couple minutes it will break and combine easily.
  5. In a separate pan warm 1 tablespoon of oil and saute the chicken over medium heat until lightly browned and cooked through, about 5 minutes.
  6. When the noodles are done cooking, drain the water and toss with a couple teaspoons of olive oil to keep them from sticking.
  7. Return the pan with the onion, apple, and prosciutto to low heat and stir in the cheese mixture, until melted and smooth.  Mix in the chicken, followed by tomato, and finally the pasta.
  8. Serve warm

9. Tagliolini al Prosciutto Di San Daniele

Tagliolini al prosciutto di San Daniele with poppy seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

A creamy, rich and luxurious pasta recipe from Friuli Venezia Giulia made with melt-in-your-mouth Italian prosciutto crudo (cured ham)

Ingredients

  • 400 g tagliolini pasta ((14oz) I used fresh tagliolini from Giovanni Rana. You can also use fettuccine or tagliatelle)
  • 150-200 g prosciutto di San Daniele (1 thick slice (5-7oz) or other Italian cured ham)
  • 4 slices prosciutto di San Daniele ( or parma ham cut as thin as possible.)
  • 200 ml fresh cream ((7floz))
  • 50 g butter ((2oz))
  • 1 tbsp poppy seeds
  • salt (for pasta and to taste)
  • black pepper (to taste)

Instructions

  1. Cut the thick prosciutto slice into small cubes or juliennes. Dry toast the poppy seeds in a small frying pan until they are fragrant (2-3 minutes). Don’t let them burn. 
  2. Bring a large pot of water to a boil for the pasta. Add salt once it starts to boil and bring to the boil again.
  3. Heat butter in a deep frying pan or skillet. Add the cut pieces of prosciutto and let it saute for 1-2 minutes, until it changes colour. Add the cream, stir and add some of the toasted poppy seeds. Let the cream reduce slightly and then remove from the heat. Add black pepper and salt to taste. 
  4. Cook the tagliolini until al dente according to the instructions on the packet. If fresh or homemade the pasta will cook very quickly.
  5. Drain the tagliolini and add to the pan with the sauce. Stir everything together well and let it cook for a couple more minutes on a low heat, until the sauce is partially absorbed.
  6. Plate the pasta and sprinkle some more poppy seeds on top. Arrange a thin slice of prosciutto on top and serve immediately.

10. Prosciutto Wrapped Stuffed Pork with Brussels Sprouts

Prosciutto Wrapped Stuff Pork with Brussel Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT60M · Total: PT120M · Yield: [‘6’]

This Prosciutto Wrapped Pork Roast with Brussel Sprouts recipe is pork roast stuffed with savory mushrooms, onions and herbs then wrapped in salty prosciutto and fished off with brussel sprouts. It’s a complete meal in one dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the AIP and Paleo diets.

Ingredients

  • Stuffing:
  • 1 tablespoon Olive Oil
  • 3 Garlic clove (minced)
  • 1/2 Onion (diced)
  • Salt (to taste)
  • 1 Sage Leaf (minced)
  • 1 sprig (about 4 inches Rosemary, minced)
  • 1 sprig (about 4 inches long Thyme)
  • 1 pint Mushroom (diced)
  • 1 handful Spinach
  • Prosciutto Wrapped Pork Roast:
  • 2- pound Boneless Pork Roast
  • 8-10 slices prosciutto about 8-ounces
  • 1 sprig rosemary
  • 4 Fresh Sage Leaves (minced)
  • Brussel Sprouts:
  • 2 pounds Brussel Sprouts (halved)
  • 1/2 Onion (Chopped)
  • 4 Whole Cloves Garlic
  • 1/4 cup Extra Virgin Olive Oil
  • Salt

Instructions

  1. To make the stuffing, heat the olive oil in a skillet over medium heat.
  2. Next add garlic, onion, sage, rosemary, thyme and mushrooms.
  3. Season the mushroom mixture with salt and then sauté until softened, about 10-12 minutes.
  4. Add the spinach to the pan and toss.
  5. Remove from the heat and let cool.
  6. Preheat the oven to 375 °F.
  7. To begin making the pork roast, place the meat on a cutting board.
  8. Cut the pork by slicing at an angle, away to your cutting board, and then keep slicing lengthwise to cut into the pork to slowly ‘unroll’ it.
  9. Lay the piece of meat open then cover with plastic wrap to avoid meat splatter.
  10. Using a meat mallet, pound the meat to about 3/4 inch thickness then set aside.
  11. On a piece of parchment paper, arrange prosciutto slices in a single layer but so the edges overlap.
  12. Sprinkle chopped sage leaves on top of the prosciutto.
  13. Season the pork with salt and place on top of the prosciutto slices.
  14. Spread the stuffing evenly over the meat.
  15. Roll up the pork and tie in intervals with twine to secure.
  16. Tuck a rosemary sprig into the twine, on top of the pork loin.
  17. To make the brussel sprouts, toss them and the remaining onions in a roasting pan together with the garlic and olive oil.
  18. Season the sprouts with salt.
  19. Set the roast on top.
  20. Roast until the internal temperature reaches 145 degrees, 1 hour to 1 hour 15 minutes.
  21. Slice the roast and serve alongside the brussel sprouts.
  22. Garnish with fresh sage and thyme.

11. Prosciutto Peach Bites

Prosciutto Peach Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ‘Serves 12’]

An easy late summer appetizer with peaches, prosciutto and fresh basil.

Ingredients

  • 2 medium peaches, cut into wedges
  • 1 ounce prosciutto, cut into strips
  • 1 cup fresh mozzarella balls (optional)
  • Small handful fresh basil leaves
  • Balsamic vinegar or reduction

Instructions

  1. Thred a peach wedges, piece of prosciutto, mozzarella ball (if using) and a fresh basil leaves onto 12 small appetizer skewers.
  2. Line on a plate and drizzle with balsamic vinegar or reduction. Serve.

12. Prosciutto Melon Panzanella Salad

Prosciutto Melon Panzanella Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT65M · Yield: [‘6’, ‘6 servings’]

An Italian bread salad filled with cantaloupe, prosciutto ham, fresh mozzarella, and arugula with a citrus honey dressing.

Ingredients

  • 6 cups hearty bread, cubed ((approx 1 pound total)(see note))
  • olive oil
  • salt
  • 1/2 cantaloupe (cut in 1 inch pieces)
  • 2 cups arugula (lightly packed)
  • 3 ounces prosciutto ((more if desired))
  • 8 ounces fresh mozzarella pearls ((or other fresh mozzarella cut in bite sized pieces))
  • 1 lemon
  • 1/3 cup olive oil
  • 1/2 Tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon garlic powder
  • salt
  • black pepper

Instructions

  1. Preheat oven to 300F.
  2. Cut the bread into approximately 1 inch cubes and spread on a baking sheet. Drizzle the bread with olive oil and a little salt.
  3. Bake the bread until the cubes are just crunchy but do not squish or bend. They should not be as hard as croutons. The time this takes will depend on how dry/dense your bread already is (for me it typically takes 20-30 minutes). When done, set aside to cool to room temperature.
  4. While the bread is baking, prepare the mix-ins. Either cut the cantaloupe into 1 inch pieces or use a melon baller to get balls of melon. Place in a large bowl. (If using a melon baller, see note).
  5. Add the arugula to the bowl with the cantaloupe.
  6. Tear the prosciutto slices into smaller pieces (4-5 pieces per slice) and add to the bowl. Cut the mozzarella if needed into bite sized pieces and add to the bowl.
  7. In a small bowl, prepare the dressing by combining all of the ingredients. Whisk together and salt or pepper to taste.
  8. When the bread is done and cooled to room temperature, add the bread and toss to combine.
  9. Pour the dressing over the salad and toss to coat. Let the dressing sit on the salad ideally for 30 minutes in the refrigerator before serving so that it starts to soak into the bread. It will not make the bread soggy.

13. Persimmon Prosciutto Pork Tenderloin

Persimmon Prosciutto Pork Tenderloin Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT15M · Total: PT65M · Yield: [‘4’]

An unforgettably delicious entrée to serve during the fall and winter months. It’s a hearty, comforting dish that’s bursting with sweet and savory flavors that will keep everyone coming back for more.

Ingredients

  • 1 tablespoon finely chopped fresh rosemary (washed and dried)
  • 1½ teaspoons dried thyme, (divided)
  • 2 teaspoons minced garlic ((about 4 small cloves))
  • 1 tablespoon olive oil and a bit more for the pan
  • 3 (approximately 4-ounce) Fuyu persimmons
  • 1 (1½-pound) pork tenderloin
  • 5 ounces prosciutto, (very thinly sliced)
  • 3 tablespoons crumbled gorgonzola
  • 2 cups thinly sliced yellow onion
  • salt and freshly ground black pepper

Instructions

  1. Set the oven. Preheat the oven to 450°F and adjust a rack to the center.
  2. Make rosemary mixture. In a small bowl, combine the rosemary, 1 teaspoon of the thyme, garlic and the 1 tablespoon of oil. Set aside.
  3. Prepare the persimmons. Slice about ½ inch off the stem end of each persimmon, and about ¼ inch off the bottoms, and peel them. Cut two of them into rounds, as thinly as possible. Set aside. Then cut the third one into approximately ½ inch wedges and set it aside (separate from the rounds).
  4. Prepare the pork. Working on a clean, dry surface, use a boning knife to trim the pork of any excess fat. Next, butterfly it in a roll cut. To do this, cutting lengthwise, slice about ½ inch from the edge, starting to cut down at a 45 degree angle. When the knife is about ½ inch from the bottom of the tenderloin, angle it parallel to your work surface and continue to slice, gently pulling the pork back as you go. You’ll end up with a somewhat flat piece that’s about ½ inch thick. Now sprinkle it very lightly with water, and then place a large piece of plastic wrap on top. Use a smooth meat pounder or the bottom of your smallest sauté pan, to pound the pork until it’s as smooth and even as possible, if possible without thinning it. (It will tear if it’s too thin.)
  5. Assemble. On another clean dry surface, place another large piece of plastic wrap, and lay the prosciutto slices on it, layering them by about ½ inch along their edges, lengthwise. It’s should be about the length of the pork. (If you have leftover slices, place them in any thin areas.) Gently rub about half of the rosemary mixture evenly on top.Season both sides of the pork with salt and pepper and then place it directly on top of the prosciutto with the rosemary mixture, smooth side down. Rub the remaining half of the rosemary mixture on top.Layer the thinly sliced persimmon rounds on top, overlapping a bit along the edges.Sprinkle the gorgonzola evenly over the persimmon slices.
  6. Roll. Now, starting with the end closest to you, roll up the pork, as tightly as possible. You’ll be rolling the pork off of the prosciutto — don’t roll the prosciutto with the pork! Once the pork is tightly rolled, with the seam side down, use the plastic wrap to help you wrap the prosciutto around the pork roll, as tightly as possible.
  7. Sauté onions, remaining thyme and persimmon wedges. Set the pork aside and coat the bottom of a large oven-proof sauté pan (approximately 14 inch) with olive oil and place it over medium heat. Add the onions and remaining ½ teaspoon of dried thyme. Sauté, stirring often, until the onions are soft and becoming golden, about 10 minutes. Add the sliced persimmon wedges, mix and sauté for another few minutes. Season to taste with salt and pepper. (Here’s How to Season to Taste.)
  8. Sear. The rolled pork will most likely be too long to fit, so cut it in half, horizontally, in the center. Turn the heat up to medium-high, spread the onion-persimmon mixture to the edges of the pan, and add a bit more olive oil in the center. Being very careful, use your hands or kitchen tongs, gently place the pork in the pan, seam side down. If it’s in two pieces, try to have at least an inch between them. Sauté long enough to brown the bottom, about 1 minute. (It’s okay if they become unwrapped a little — they might not be perfect.)Turn the heat off and spread the onion-persimmon mixture evenly around the pork, and between them if there are two.
  9. Roast. Place the pan in the preheated 450°F and roast just until the pork is cooked through, about 15 minutes.
  10. Rest, slice and serve. Let it sit for about 5 minutes before slicing it into rounds and serving.

14. Italian Prosciutto Eggs Benedict

Italian Prosciutto Eggs Benedict is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [‘4’, ‘4 stacks’]

This Italian Prosciutto Eggs Benedict is packed with Italian flavors for a fun breakfast or brunch! Ciabatta bread, prosciutto ham, basil, balsamic, and Parmesan hollandaise sauce with eggs.

Ingredients

  • 4 large eggs
  • 4 slices ciabatta bread ((can be two rolls cut in half) (or 2 English muffins))
  • 8 slices prosciutto ham ((approximately 4 ounces))
  • 1 ounce fresh basil
  • 1/2 cup Parmesan cheese hollandaise sauce
  • balsamic glaze ((or balsamic vinegar, optional))

Instructions

  1. Heat a large pot of water over medium heat.
  2. Create a vortex with a spoon in the pot and lower an egg into the water.
  3. Cook until your desired doneness, approximately 3 minutes for a runny yolk but cooked egg white. (Test by gently poking the egg with your finger when lifted out of the water – if the white is somewhat firm, it is cooked).
  4. Remove the egg from the water with a slotted spoon to drain and place in a small bowl or on a plate. Repeat with eggs as necessary.
  5. Cut your ciabatta bread and toast to your desired doneness.
  6. Place the toasted bread on the plates. Pile two slices of Prosciutto ham on each piece of bread.
  7. Lay two large basil leaves on top of the ham.
  8. Place a poached egg onto each stack. Gently slide the egg onto the stack from the bowl or plate.
  9. Top each stack with 2 Tablespoons of your hollandaise sauce.
  10. Garnish with a drizzle of balsamic glaze and some additional chopped basil pieces. Serve immediately.

15. Rosemary Prosciutto Cheesy Idaho Potatoes

Prosciutto Cheesy Idaho Potatoes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT35M · Total: PT70M · Yield: [’12’]

This is a rich, creamy and oh-so dreamy comfort food dish! A take on traditional Funeral potatoes, it’s enhanced with a few punches of strong, savory flavors.*This can be a side or main course. It serves about 12 as a side, and 6 to 8 as a main.

Ingredients

  • 2¾ pounds Idaho Russet potatoes
  • 1¼ cups chicken stock
  • 7 tablespoons unsalted butter, (divided)
  • 1½ cups onion, (thinly sliced)
  • 1 tablespoon garlic, (minced)
  • 8 ounces prosciutto, (thinly sliced and diced)
  • 2 tablespoons fresh rosemary, (finely chopped, divided)
  • 1 cup sour cream
  • 2¼ cups mild cheddar cheese, (grated, divided)
  • ½ cup breadcrumbs ((or gluten-free breadcrumbs))
  • salt and pepper to taste

Instructions

  1. Set oven. Preheat the oven to 375°F, and adjust a rack to the center.
  2. Grate potatoes and prep the mashed potatoes. Fill a large bowl with cold water. Peel and grate the potatoes, and add them to the bowl of water.Add the stock to a medium-sized pot. Remove 1½ cups of the grated potatoes from the water, squeeze out as much liquid as possible with your hands, and add it to the stock. Place the pot over high heat and bring to a boil. Then cover, turn the heat to low, and simmer until the potatoes are soft, about 5 minutes. Pour this mixture into a blender and purée just until smooth, 5 to 10 seconds on high. (Alternatively, you can also use a hand immersion blender in the pot.) Set aside to cool.
  3. Make prosciutto mixture. Place a large sauté pan (about 14-inch), over medium heat, and add 2 tablespoons of the butter, onions and garlic. Stirring often, cook until the onions are soft, about 10 minutes. Mix in the prosciutto and 1½ tablespoons of the rosemary and sauté for another 3 minutes.
  4. Prep remaining grated potatoes. Pour the remaining grated potatoes into a strainer, and then squeeze out as much liquid as possible with your hands, adding them to the sauté pan with the prosciutto as you go. Add 1 more tablespoon of the butter and mix everything together. Stirring often, continue sautéing until the potatoes begin to turn golden, about 10 minutes.
  5. Assemble. Pour the contents of the pan into a very large mixing bowl, and let it cool slightly. Add the the stock-potato mixture, sour cream and 2 cups of the cheese. Quickly stir to combine, season to taste with salt and pepper, and then pour this into a 9 x 13 x 2-inch baking dish. Set aside.Melt the remaining 4 tablespoons of butter, and in a small bowl, combine it with the remaining ½ tablespoon of rosemary and the breadcrumbs. Sprinkle this evenly on top of the potato mixture, along with the remaining ¼ cup of cheese.
  6. Bake. Place in the preheated 375°F oven and bake uncovered for 20 minutes. If it’s not golden on top when it’s done baking, you can place it under the broiler for about 30 seconds. Let it cool for at least 10 minutes before serving.

16. Prosciutto and Cheese Breakfast Pinwheel Rolls

Prosciutto and Cheese Breakfast Pinwheel Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘9’]

Ingredients

  • 1 13 ounce Pillsbury or other pizza dough
  • 1/4 cup pesto
  • 1/4 cup sun-dried tomatoes (sliced thin)
  • 4 ounces shredded Gruyere cheese
  • 3 ounces thin sliced prosciutto
  • 1 egg (beaten)

Instructions

  1. Preheat the oven to 400 degrees, and lightly spray an 8 x 8 inch baking pan.
  2. Roll out the pizza dough to about 10 x 16 inch rectangle
  3. Spread the pesto over the dough, and sprinkle the sun-dried tomatoes and cheese evenly over. Lay the prosciutto over the cheese in a single layer.
  4. Starting at one of the long ends, roll the dough and seal the edge.
  5. Using a serrated knife, slice the dough into 9 even pieces (about 1 1/2 inches each). I usually cut about 1/2 inch off of each end to remove any excess dough that doesn’t have enough filling.
  6. Lay the rolls in the prepared pan, and brush with the egg.
  7. Bake for about 35-40 minutes or until light golden brown. Serve immediately.

17. Tomato Galette

Tomato Galette Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘6’, ‘6 slices’]

Heirloom tomatoes, prosciutto, and goat cheese are tucked into a rustic pastry crust to make this gorgeous tomato galette. Easy to make and sure to wow!

Ingredients

  • 1 9″ pie crust round
  • 4-5 heirloom tomatoes, in different colors
  • 2 pieces Proscuitto, torn into small pieces
  • 1 Tbsp sea salt
  • ¼ cup goat cheese
  • ¼ cup Parmesan cheese, shredded
  • ¼ cup Gruyere cheese, shredded
  • 1 tsp chives, chopped
  • 1 tsp thyme, chopped
  • 2 Tbsp extra virgin olive oil
  • 1 tsp garlic, finely chopped ((about 1 clove))

Instructions For Garlic Olive Oil

  1. Heat 2 tablespoons olive oil in a small pan over medium heat, and add 1 teaspoon of garlic. Cook for one minute. Turn off heat and allow garlic to infuse oil while cooling.

Prepare Tomatoes:

  1. Slice the tomatoes into 1/4″ thick slices and place on a paper towel. Sprinkle with sea salt and let sit for about 30-minutes

For Galette:

  1. Preheat oven to 375°F
  2. Roll out dough in a 9″ circle on a piece of parchment paper and transfer parchment and dough to a round baking sheet
  3. Prepare cheese filling by combining all 3 kinds of cheese into a bowl. Add chopped herbs and blend well.
  4. Tear the prosciutto into bite-sized pieces
  5. Spread the cheese mixture on the rolled out dough but leave about 2″ free around the edges
  6. Scatter prosciutto on top of the cheese mixture
  7. Using a paper towel wipe most of the salt and the excess water off of the tomatoes
  8. Layer the tomatoes, overlapping slightly, in a circular pattern on top of the prosciutto starting from the outside and working in. Continue layering until all tomatoes are gone or you’ve filled the circle. (You only want to build one layer of tomatoes. If you stack them they will steam during baking instead of roasting)
  9. Gently pull up the 2″ sides and fold over the filling, pleating the dough and crimping to keep the dough together, leaving the whole middle of the galette open
  10. Brush entire galette with the cooled garlic olive oil
  11. Bake in preheated oven for about 30 minutes or until the crust is a light golden brown
  12. Let the galette cool for about 5-10 minutes before slicing. Can be served hot or room temperature. Garnish with a sprinkling of herbs if desired.

18. Prosciutto Ragu with Dischi Volanti

Prosciutto Ragu with Dischi Volanti Recipe from Emilia-Romagna. is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘4’]

This prosciutto ragu with dischi volanti pasta is a fabulous alternative to Bolognese. It’s faster and easier to make but just as flavourful! With just 3 main ingredients, this is perfect for weeknights.

Ingredients

  • 400 g dischi volanti pasta ((14oz) also called messicani or other short pasta)
  • 300 g prosciutto crudo ((10-11oz) diced)
  • 2 shallots (peeled and finely chopped)
  • 20 g butter ((1oz))
  • 1/3 cup milk
  • 400 g tomato passata ((14oz) or polpa (which is thicker))
  • salt (for pasta)
  • Freshly ground black pepper. (to taste)
  • 60 g Parmigiano Reggiano ((2oz) to serve)

Instructions

  1. Cut the prosciutto into small pieces (without removing the fat) Peel and chop the shallots.
  2. Saute the shallots in a heavy frying pan or skillet in the butter. After a minute add half the prosciutto pieces.
  3. Cook over a medium heat for about 3-4 minutes,stirring frequently to prevent the ham from burning or sticking.
  4. Then add the tomato passata and continue cooking on a low heat for about 15 minutes. Every now and then add a little milk until you’ve used it up. Add the rest of the ham and cook for another 5 minutes. Add black pepper as required.
  5. While the sauce is simmering put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain.
  6. Add the pasta to the sauce and mix well. If the sauce seems dry add a little of the pasta cooking water. Serve immediately with grated Parmigiano Reggiano.

19. Air Fryer Tomato and Basil Stuffed Chicken

Air Fryer Tomato & Basil-Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’]

Juicy and moist chicken breast with the stuffing of tomato and basil…

Ingredients

  • 4 (4-ounce) boneless, skinless chicken breasts
  • 2 tomatoes (cut into 8 slices)
  • 2 cloves garlic (minced)
  • 8 fresh basil leaves
  • to taste salt and ground black pepper
  • 4 prosciutto slices
  • non stick cooking spray

Instructions

  1. Arrange each chicken breast between two plastic wrap sheets and with a meat mallet, pound into ½-inch thickness.
  2. Place 2 tomato slices, ¼ of the garlic and 2 basil leaves on one side of each chicken breast.
  3. Fold the other half and place seam side down.
  4. Season the chicken breasts with salt and black pepper.
  5. Wrap each stuffed breast with 1 prosciutto slice and then, secure with toothpicks.
  6. Grease the Air Fryer Basket with cooking spray and then slide inside.
  7. Adjust the temperature of Air Fryer to 400 °F to preheat for 5 minutes.
  8. After preheating, arrange the chicken breasts into the greased Air Fryer Basket in a single layer.
  9. Slide the basket into Air Fryer and set the time for 12 minutes.
  10. While cooking, flip the chicken breasts once halfway through.
  11. After cooking time is finished, remove the chicken breasts from Air Fryer and serve.

20. Prosciutto Ricotta Pizza

Prosciutto Ricotta Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Prosciutto Ricotta Pizza is a sweet and salty white homemade pizza packed with flavor! It takes 25 minutes to make and features a golden crust topped with mozzarella, ricotta, prosciutto, arugula, and a drizzle of hot honey.

Ingredients

  • 1 tbsp all purpose flour for dusting
  • 1 lb pizza dough
  • 1 tbsp olive oil or a neutral oil
  • 8 oz mozzarella cheese (Fior di Latte (regular), buffalo, or shredded)
  • ½ cup ricotta
  • 2 oz prosciutto
  • 1 cup arugula
  • 2 tbsp hot honey

Instructions

  1. Let dough temper – Place dough on a lightly floured work surface and let it sit at room temperature for 30 minutes.
  2. Preheat oven – Place the oven rack in the middle tier and preheat the oven to 475°F.
  3. Prepare pizza – Stretch the dough by hand or use a rolling pin to create a 12-inch circle or a 9×13″ rectangle. Lightly oil a pizza pan or baking sheet and place the dough on in the pan. Top with mozzarella cheese and dollops of ricotta.
  4. Bake pizza – Bake pizza on the middle rack for 10-12 minutes or until the cheese is golden and the bottom of the crust is lightly browned. The cheese will be bubbly around the edges.
  5. Serve – Remove from the oven and top with prosciutto and arugula. Cut into 8 slices and drizzle with hot honey. Serve immediately.

21. Prosciutto Bruschetta with Basil Drizzle

Prosciutto Caprese Bruschetta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’12’]

Prosciutto Bruschetta is a tasty appetizer of crunchy French bread topped with smoky prosciutto, creamy mozzarella and savory basil oil. Even better, it’s quick and easy!

Ingredients

  • 1 loaf French bread
  • 4 ounce prosciutto (1 package)
  • 8 ounce marinated ciliegine mozzarella balls (or fresh mozzarella log drizzled with olive oil & fresh thyme)
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon garlic powder
  • ¾ ounce package of basil (leaves only)
  • ¼ teaspoon salt (or to taste)

Instructions

  1. Prepare basil drizzle. Place olive oil, basil, garlic powder and salt in the blender. Blend until smooth.
  2. Cut French bread into thin slices. Top each with about 1/3 slice of prosciutto.
  3. Top the prosciutto with a half or two halves of a marinated Ciliegine ball (depending on bread size) or plain fresh mozzarella, cut to size, and sprinkled with olive oil and thyme.
  4. Broil (watching carefully) until cheese is melted and bread is slightly toasted.
  5. Drizzle with the basil olive oil mixture and serve.

22. Prosciutto Grilled Cheese Sandwich

Prosciutto Grilled Cheese Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT15M · Yield: [‘1’, ‘1 Sandwich’]

Prosciutto Grilled Cheese Sandwich – caprese flavoured grilled cheese with fresh tomatoes, basil pesto, lots of fresh mozzarella cheese all wrapped in prosciutto then grilled until crisp!

Ingredients

  • 2 slices bread (I use just plain, fresh white bread)
  • 1 tbsp salted butter (soft)
  • 4-8 slices fresh mozzarella ((see notes))
  • 4-6 slices tomato
  • 2 tsp basil pesto ((see notes))
  • 2 slices prosciutto (very thinly sliced)
  • salt and pepper

Instructions

  1. Butter each slice of bread on one side, all the way to the edges then set aside.
  2. Place one slice of prosciutto onto your work surface, then place one slice of buttered bread on top – butter-side down.
  3. Top the bread with sliced mozzarella, then spread the basil pesto (2 tsp) roughly over the cheese.
  4. Top with sliced tomato and season with salt and pepper, then top with an additional layer of sliced mozzarella if using.
  5. Place second slice of buttered bread on top, butter-side up.
  6. Place the second slice of prosciutto over the top of the sandwich, then fold the ends of prosciutto over each other to enclose.
  7. Heat a panini press, then grill sandwich until cheese has melted and the prosciutto is crisp.

23. Italian Grilled Cheese

Italian Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 sandwiches’]

A fun spin a a classic grilled cheese. Provolone and Asiago cheeses combine with crispy prosciutto to make and epic Italian grilled cheese!

Ingredients

  • 4 slices of Sourdough bread3-4 tablespoons salted butter2 teaspoons finely chopped basil3 ounce package of sliced prosciutto6 slices provolone cheese6-8 slices of Asiago cheese (Cut from the triangle block of cheese. If you can find pre-sliced Asiago then use one large slice per sandwich)Salt and garlic powder for seasoningMarinara sauce for dipping

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with foil, then add a baking rack. Add the prosciutto to the baking rack in a single layer, then bake for 10 – 12 minutes until crispy. Remove from the oven and carefully blot with a paper towel to absorb any excess oil. Set side until you’re ready to add this to the grilled cheese.
  2. Make the basil butter by mixing the softened butter with the chopped basil.
  3. Heat a large frying over medium heat. To make one sandwich, take two slices of the bread and spread some of the basil butter on one side, season with salt and garlic powder. Add buttered side down into the pan, then spread more basil butter on the face-up side. Season again with salt and garlic powder.
  4. When the bread has browned, flip to toast the other side. On one side add 2 slices of provolone, as much Asiago as you’d like, 2 slices of the crispy prosciutto, and then lastly one more slice of provolone.Â
  5. p id=”instruction-step-5″>5. Combine the two bread slices together to form the grilled cheese, then continue to toast until the bread is browned and the cheeses are melty.
  6. p id=”instruction-step-6″>6. Serve with warmed marinara and enjoy!

24. Melon Prosciutto Salad

Melon Prosciutto Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 medium cantaloupe (about 4 cups cubed)
  • 8 slices prosciutto, torn into bite-sized ribbons
  • 8 oz burrata, torn into large chunks
  • 4 cups baby arugula
  • 1/2 cup fresh mint leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze
  • 1 teaspoon fresh lemon juice
  • Pinch of flaky sea salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Step 1: Prepare ingredients: peel, seed, and cube the melon into 1-inch pieces (about 4 cups); tear burrata into large chunks; rinse and dry the arugula and mint and set aside.
  2. Step 2: Optional: in a dry skillet over medium heat, crisp the prosciutto slices, 1-2 minutes per side. Transfer to paper towels to drain, then crumble into bite-sized pieces.
  3. Step 3: On a large serving platter, lay a bed of arugula; scatter melon cubes over the greens; distribute burrata chunks evenly.
  4. Step 4: Top the salad with prosciutto pieces.
  5. Step 5: Make the dressing: whisk together olive oil, lemon juice, salt, and pepper in a small bowl; drizzle evenly over the salad; finish with the balsamic glaze.
  6. Step 6: Taste and adjust seasoning if needed; serve immediately.

25. Puff Pastry Baked Brie and Prosciutto Di Parma with Cranberries

Puff Pastry Baked Brie with Prosciutto di Parma and Cranberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘6’]

A deceptively easy and (obviously) delicious puff pastry baked brie, stuffed with Prosciutto di Parma and cranberry sauce.

Ingredients

  • 1 sheet frozen puff pastry (thawed and lightly rolled out)
  • 1/3 cup cranberry sauce or chutney
  • 150 grams (5 oz) Prosciutto di Parma (torn in small pieces)
  • 1 550 g (19 oz) wheel of brie
  • 1 egg beaten with 1 tbsp water

Instructions

  1. Place pastry on a parchment-lined baking sheet. Spread cranberry sauce in a circle in centre of pastry. Scatter torn Prosciutto di Parma over cranberry sauce, then position the brie on top. Fold the corners of the pastry over the brie to cover it, then use the parchment paper to help you press the pastry snugly into the round shape. Freeze for 15 minutes while you preheat the oven to 400ºF.
  2. Just before baking, flip the brie over so the folded edges are underneath (it’s easier to do this once chilled). Brush pastry all over with egg wash (or use a paper towel to dab it on). Bake for 25 minutes, or until crust is beautifully golden brown. Let stand 15 minutes at room temperature before cutting into it. The cheese will be melty and irresistible, but won’t run out like hot lava.

26. Melon and Prosciutto Salad Platter with Lemon Salad Dressing

Melon Prosciutto Salad Platter with Lemon Salad Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘4’]

This Melon Prosciutto Salad Platter with Lemon Salad Dressing combines some of the best produce that summer has to offer. Juicy ripe watermelon, cantaloupe and prosciutto mixed with dark leafy greens topped with a lemon and olive oil dressing makes for a refreshing dish. This recipe is paleo with AIP, whole30 and vegan options.

Ingredients

  • 1/4 cup Coconut Milk
  • 1/4 cup Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Leafy Herbs (I used mint and basil)
  • 1 clove Garlic
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Pepper (optional, AIP Reintroduction)
  • 2 handfuls Arugula
  • 2 handfuls Baby Kale
  • 1 cup Mozzarella Balls (optional, AIP Reintroduction)
  • 1 cup Watermelon (balled)
  • 1 cup Cantaloupe (balled)
  • 4 slices Prosciutto

Instructions

  1. Put all the salad dressing ingredients into a container suitable for an immersion blender.
  2. Once blended, set aside and make the salad.
  3. To make the salad, layer the arugula, kale, mozzarella (if using), watermelon, cantaloupe and prosciutto on a platter.
  4. Serve with the Lemon Salad Dressing.

27. Prosciutto-Wrapped Figs with Goat Cheese

Prosciutto-Wrapped Figs with Goat Cheese Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 figs’]

Prosciutto-Wrapped Figs with Goat Cheese is a sweet and savory fall appetizer bursting with flavor. Each fig is stuffed with goat cheese, wrapped with prosciutto, and topped with rosemary, honey, and flaky finishing salt. These figs are perfect for a date night at home, party, or holiday dinner.

Ingredients

  • 10 ripe figs (washed with stems trimmed)
  • ½ cup goat cheese (chèvre)
  • 5 prosciutto slices (sliced in half lengthwise)
  • 1 tbsp fresh rosemary (chopped)
  • Flaky finishing salt
  • Black pepper
  • Honey

Instructions

  1. Heat the oven to 375° F. Line a baking sheet with parchment paper.
  2. Quarter the top of the figs, taking the incisions a quarter of the way down the fruit to make an opening for the cheese.
  3. Stuff each fig with 3 teaspoons of goat cheese. Then wrap each fig with a slice of prosciutto and place figs on the baking sheet.
  4. Top each fig with chopped rosemary, black pepper, and flaky finishing salt. Place the sheet in the oven and bake for 17-20 minutes.
  5. Remove the figs from the oven and plate on a cheese board or serving platter. Drizzle with honey and serve warm.

28. Asparagus and Prosciutto Bites with Reduced Balsamic

Asparagus and Prosciutto Bites with Reduced Balsamic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 16 asparagus spears, trimmed
  • 8 slices prosciutto, halved lengthwise to make 16 thin strips
  • 1 tablespoon olive oil
  • pinch of salt
  • freshly ground black pepper, to taste
  • 1/2 cup balsamic vinegar
  • 1 teaspoon honey (optional, to balance acidity)
  • 1–2 tablespoons grated Parmesan (optional, for garnish)

Instructions

  1. 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. 2. Prepare the asparagus by trimming the woody ends and patting dry.
  3. 3. In a large bowl, toss the asparagus with olive oil, a pinch of salt, and pepper.
  4. 4. Wrap each asparagus spear with a half-slice of prosciutto, seam-side down, and place on the prepared baking sheet.
  5. 5. Bake 10–12 minutes until the prosciutto is crisp and the asparagus is tender.
  6. 6. Meanwhile, in a small saucepan, simmer the balsamic vinegar with honey (if using) over medium heat until reduced to a thick glaze, about 8–10 minutes. Remove from heat and keep warm.
  7. 7. Drizzle the balsamic reduction over the baked bites, garnish with Parmesan if desired, and serve warm.

29. Prosciutto Bread

Prosciutto Bread (AKA Lard Bread) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT11M · Cook: PT35M · Total: PT1H16M · Yield: 1

Prosciutto Bread (aka Lard Bread) is a really popular Italian bread. Find out how to make it on www.drugstoredivas.net.

Ingredients

  • 2 cups + 3 tablespoons bread flour
  • 1 tablespoon sugar
  • 3/4 teaspoons yeast
  • 1/2 teaspoon ground pepper
  • 3/4 teaspoons salt
  • 1 cup lukewarm water
  • 8 oz. sliced prosciutto, diced
  • 3 teaspoons melted butter or lard

Instructions

  1. Put the bread flour, sugar, pepper, and yeast in the bowl of a stand mixer. Sift them together.
  2. Add the salt and stir with a whisk. Pour in the water. Mix in a stand mixer on low just until the ingredients are combined. Turn the stand mixer up to medium and mix for about six minutes.
  3. While that’s mixing, slice your prosciutto. Add in the sliced prosciutto and mix on low until the prosciutto is combined into the dough, about five minutes.
  4. Shape the dough into a ball. Cover it with a tea towel and let it sit for 20 minutes.
  5. Roll the dough into an 18-inch log. Twist the bread and combine the edges to form a ring. Cover the ring with a tea towel and let it sit for an hour.
  6. Pre-heat the oven to 450 F. Leave a pizza stone and a cake pan in the oven while the oven is preheating. Let the oven sit at temperature for 20 to 30 minutes.
  7. Using a pastry brush, brush the dough with 1 teaspoon of melted butter. Transfer it to the pizza stone. Fill the cake pan with 1 cup of water and close the oven door.
  8. Bake for 18 minutes.
  9. Rotate the pizza stone 180-degrees and brush with another 1 teaspoon of melted butter. Bake 5 minutes.
  10. Lower the temperature to 400 F. Bake for 11 to 12 minutes.
  11. Turn off the oven and prop the door open. Let the bread sit in the oven for 5 minutes.
  12. Remove the prosciutto bread from the oven and brush it with the remaining 1 teaspoon of melted butter.

30. Prosciutto Melon and Mozzarella Skewers

Prosciutto Melon & Mozzarella Skewers (w/ Balsamic Glaze) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 people’]

Proscuitto melon skewers are ideal to serve in the spring, summer or early fall. They’re sweet, salty & creamy and always a party hit.

Ingredients

  • 1 lb. cantaloupe melon
  • 5-6 oz. Prosciutto, thinly sliced
  • 10-12 oz. marinated mozzarella balls ((approx. 16-20))
  • 16-20 fresh basil leaves, smaller in size
  • 1-2 tbsp balsamic vinegar glaze

Instructions

  1. Cut your cantaloupe into small cubes that are about 1″ wide. You can also use the larger side of a melon baller. You want about 20 cubes/balls.
  2. Tear/rip your prosciutto into small pieces/strips.
  3. Start skewering by adding one basil leaf, followed by one mozzarella ball, then your prosciutto, lastly your melon.*When adding your prosciutto, use your own judgement. Make sure to fold/roll the prosciutto before skewering so it holds.
  4. To make your skewers stand up, make sure the melon has one flat end. You can trim it if needed before skewering.
  5. Drizzle your balsamic vinegar over top each skewer to your liking. Serve chilled.

31. Fig Crostini with Ricotta and Prosciutto

Fresh Fig Crostini with Prosciutto and Ricotta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 24

For an easy appetizer recipe highlighting fresh, seasonal flavors, look no further than this fig crostini with ricotta and prosciutto. This easy recipe makes a great appetizer or light meal and is the perfect balance of sweet, salty, and savory.

Ingredients

  • 1 12-inch baguette, cut into 24 slices at about 1/2-inch each
  • 2-3 tablespoons olive oil
  • 1 cup ricotta cheese (see notes)
  • 6 slices of prosciutto
  • 6 fresh figs
  • honey
  • freshly cracked black pepper

Instructions

  1. Preheat your oven to 350 F and line a baking sheet with parchment paper.
  2. Arrange the sliced bread on the baking sheet in a single layer. Brush olive oil (or spray using a mister) over the tops of the bread. Bake for about 10 minutes until lightly toasted. Remove from the oven and allow to cool.
  3. While the bread is cooling, wash and pat dry your fresh figs. Cut into wedges or slices. Cut the prosciutto slices into 4 pieces each.
  4. Spread a bit of the ricotta on each slice of cooled bread, then top with a piece of prosciutto and a piece of fig.
  5. If you’d like, drizzle with a little honey and freshly cracked black pepper. Serve immediately. Enjoy!

32. Baked Eggs en Cocotte with Prosciutto and Mushrooms

Prosciutto Mushroom Baked Eggs en Cocotte is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT18M · Total: PT26M · Yield: [‘4’]

These prosciutto mushroom baked eggs en cocotte are elegant, rich and perfect for brunch, featuring goat cheese, thyme and creamy eggs.

Ingredients

  • 4 eggs (large, at room temperature)
  • 1 Cup cremini mushrooms (thinly sliced )
  • 1 shallot (minced)
  • 3 Slices prosciutto (rolled up and thinly sliced)
  • 1/2 Tablespoon thyme (fresh, leaves separated from stems)
  • 4 Tablespoons heavy cream
  • 2/3 Cup goat cheese (unripened, crumbled )
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • salt and black pepper (to taste)

Instructions

  1. Preheat oven to 350 degrees F. Heat olive oil in a skillet over medium heat.

Prepare Prosciutto and Veggies

  1. Fry prosciutto until the fat is rendered, the slices turn translucent and the edges are slightly crispy. Place on a plate and set aside.
  2. In the same frying pan, melt butter on low-medium heat.
  3. Once butter is melted and hot, add shallots and sauté until wilted and translucent.
  4. Add mushrooms and sauté until they turn brown. Add more olive oil or butter if pan looks dry.
  5. When mushrooms are brown, add thyme and mix well, continuously sautéing until the moisture from the mushrooms have evaporated and they have shrunk in size.
  6. Add prosciutto back into the pan and mix well. Season with black pepper. Take pan off the heat and set aside .

Assemble Eggs en Cocotte

  1. Brush the bottom and sides of the ramekins with softened/melted butter.
  2. Spoon mushroom and prosciutto mixture equally into each ramekin to cover the bottom.
  3. Crack 1 egg into each ramekin (or 2 eggs per large ramekin), taking care to not break the yolk.
  4. Add 1 tablespoon of heavy cream on top of each egg.
  5. Divide the crumbled goat cheese equally amongst the ramekins.
  6. Season with a pinch of coarse salt and black pepper.

Bake and Serve

  1. Place the ramekins in a deep baking dish or roasting pan, and carefully pour boiling water to 1 inch deep or about halfway up the sides of the ramekins.
  2. Place baking dish or roasting pan in the oven on the lower rack , Bake for 14 to 22 minutes until egg whites are set and egg yolks are cooked to your liking. For a more runny egg yolk, bake closer to 14 to 15 minutes, and for yolk that is more set but still soft, bake closer to 20 to 22 minutes. Cooking time also depends on your oven, so watch your eggs closely.
  3. Serve immediately garnished with chopped green onions.

33. Peach, Prosciutto and Burrata Panini

Peach, Prosciutto and Burrata Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘2’]

This Peach, Burrata, and Prosciutto Panini is the summer sandwich you didn’t know you needed. Juicy peaches, creamy burrata, and salty prosciutto get pressed between crispy, golden bread for the ultimate sweet-and-savory bite. It’s quick, fresh, and perfect for brunch, lunch, or anytime you’re craving something a little special.

Ingredients

  • 2 ripe peaches, sliced thin
  • ¼ cup extra-virgin olive oil, divided, plus more for drizzling
  • 1 tbsp balsamic vinegar
  • 4 slices bread (sourdough, multigrain are good choices)
  • 4 oz burrata cheese (or two 2-ounce burrata balls)
  • Kosher salt and pepper to taste
  • 2-4 large fresh basil leaves, sliced thin
  • 4 slices prosciutto

Instructions

  1. Heat a panini press or grill pan over medium-high heat.
  2. Warm the peaches: In a small skillet over medium-low heat, warm the sliced peaches with a drizzle of olive oil and balsamic vinegar for 2–3 minutes, just until softened (do not brown). Set aside.
  3. Brush both sides of the bread with olive oil. Spread burrata onto two slices and gently press with a fork to spread and flatten the cheese. Drizzle with a little olive oil, then season with salt and pepper. Layer with peaches (and any remaining pan juices), basil, and prosciutto. Top with the remaining bread to make two sandwiches.
  4. Place on the hot panini press or grill pan. Cook until golden and crispy- about 3–4 minutes per side if using a pan (press down with a spatula). Serve warm. Makes 2–4 servings, depending on the size of your bread.

34. Muffaletta Sandwich

Muffaletta Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT260M · Yield: [‘6’]

Hearty and filling, this Muffaletta Sandwich is packed full of meats, cheeses and an olive spread encased in a soft round white bread.

Ingredients

  • 1 cup giardiniera, drained
  • ½ cup green olives with pimento, drained
  • ½ cup pitted kalamata olives, drained
  • 2 Tablespoons olive oil
  • 1 Tablespoon red wine vinegar
  • 16 ounce soft white round bread
  • 6 slices provolone cheese
  • 8 ounces thinly sliced deli boiled ham
  • 4 ounces thinly sliced deli Genoa salami
  • 2 ounces thinly sliced prosciutto
  • 6 slices mozzarella cheese

Instructions

  1. Place 1 cup giardiniera, drained, ½ cup green olives with pimento, drained, ½ cup pitted kalamata olives, drained, 2 Tablespoons olive oil and 1 Tablespoon red wine vinegar into a food processor. Process until it is almost a paste, set aside.
  2. Cut 16 ounce soft white round bread about ⅔ up from the bottom all the way across. Take out most of the bread from the bottom half, leaving about ½ inch thickness of bread left.
  3. Add half of the olive spread, and spread it out evenly.
  4. Layer 6 slices provolone cheese.
  5. Then continue layering with 8 ounces thinly sliced deli boiled ham, 4 ounces thinly sliced deli Genoa salami and 2 ounces thinly sliced prosciutto.
  6. Finish it off with 6 slices mozzarella cheese.
  7. Take the top of the bread and once again scoop out most of the bread leaving a ½ inch of the bread inside. Spread the remaining olive mixture onto the bread then place it cut side down onto the sandwich.
  8. Wrap it tightly with plastic wrap a few times so it is completely encased. Place it on a sheet tray and put something heavy on top like a 6 pack of beer or a heavy skillet. Place it in the refrigerator for at least 4 hours to chill or even best overnight.
  9. Remove the plastic wrap and cut into wedges, serve immediately.

35. Prosciutto Wrapped Pears with Manchego

Prosciutto Wrapped Pears with Manchego is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

The holidays are getting closer and it’s time to entertain!  These Prosciutto Wrapped Pears with Manchego are easy to make when last minutes guests arrive.  They are two bites of sweet and savory heaven! {gluten free}

Ingredients

  • 2 pears, sliced thin
  • 1 handful of arugula
  • 8 slices prosciutto, cut in half lengthwise
  • 8 oz manchego
  • 2 tbsp balsamic glaze
  • 1 tsp lemon juice

Instructions

  1. Slice pears into thin slices and place in a bowl of lemon water. Let sit for a minute then remove and pat dry.
  2. Slice the prosciutto pieces lengthwise and lay out on a cutting board.  Slice the manchego into pieces that are not too thick but will not break in half.  
  3. Begin to assemble by laying down one piece of prosciutto, placing one pear slice at one end, a few pieces of arugula and one piece of cheese then rolling up.  It should stay together but you can also use toothpicks to secure.
  4. Lay out on your serving platter and drizzle with a little balsamic drizzle. Serve immediately.  Do not plan to make these ahead bc they just don’t last that long.  

36. Prosciutto and Melon Bites

Prosciutto and Melon Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

An Italian favorite, these Prosciutto and Melon Bites are an easy and delicious appetizer recipe perfect for summer entertaining or afternoon snack. This is a classic combination of salty and sweet that will never go out of style. In addition, a drizzle of balsamic glaze takes this prosciutto-wrapped cantaloupe to whole new level.

Ingredients

  • 1 whole cantaloupe
  • 4-5 ounces prosciutto
  • balsamic glaze or honey
  • basil to garnish

Instructions

  1. Begin by cutting the cantaloupe. Cut in half, remove the seeds with a spoon, slice it into wedges, then remove the outer peel.
  2. Cut each piece of cantaloupe in half, then wrap each half with a piece of prosciutto*. Place on a serving platter.
  3. Serve immediately or wrap with plastic wrap and place in the refrigerator until ready to serve.
  4. Optional: Just before serving, drizzle with a balsamic glaze or honey.

37. Brie, Prosciutto and Fruit Skewers

Brie, Prosciutto and Fruit Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 skewers’]

An easy brie and prosciutto appetizer made by skewering brie, prosciutto, fresh fruit and arugula! Delicious and simple!

Ingredients

  • 8 ounces brie
  • 12 grapes
  • 1/2 cup baby arugula (stems removed)
  • 6 slices prosciutto
  • 1/2 Granny Smith apple
  • 1 tbsp lemon juice
  • Balsamic Glaze (for drizzling (optional))
  • Hot Honey (for drizzling (optional))

Instructions

  1. Slice the brie into 12 small pieces.
  2. Slice the apple into 12 small cubes and quickly dip in lemon juice to prevent the apple from browning
  3. Take a cocktail skewer and layer on a grape.
  4. Carefully fold over 2 arugula leaves and slide them onto the skewer.
  5. Add on a piece of brie.
  6. Cut each piece of prosciutto into two to make 12 small pieces. Take each piece and fold it back and forth and skewer it on after the brie.
  7. Finish by adding on a piece of green apple. Keep chilled in the refrigerator until ready to serve.
  8. Optional: Serve drizzled with balsamic glaze or hot honey.

38. Prosciutto Sandwich with Pears

Prosciutto Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’, ‘4 servings’]

Elevate lunch with this Prosciutto Sandwich – warm bread stacked with creamy brie, quick-pickled pears and peppery arugula. Feels like a treat from a European cafe, and you don’t have to leave the house.

Ingredients

  • 2 take-and-bake demi baguettes (12 ounces total)
  • 6 ounces brie cheese
  • 1/4 cup apple cider vinegar
  • Pinch kosher salt
  • 1 D’Anjou pear (cored and thinly sliced)
  • 1/4 cup mayonnaise
  • 4 teaspoons whole grain Dijon mustard
  • 2 teaspoon honey
  • 5 ounces thinly sliced prosciutto
  • 2 cups packed arugula

Instructions

  1. Preheat oven and bake baguettes 2 minutes less than package instructions. Leave oven on.
  2. Meanwhile, thinly slice brie and allow it to sit at room temperature.
  3. In medium bowl, stir together cider vinegar and salt. Add pear slices and toss to coat. Let sit while preparing other ingredients, tossing occasionally.
  4. In small bowl, stir together mayonnaise, mustard, and honey until smooth.
  5. While baguettes are still warm from baking, slice lengthwise in half. Divide brie over cut sides of bottom bread halves and return those halves to oven for 2 minutes.
  6. Spread cut side of top bread halves with mayonnaise mixture.
  7. Remove bread with brie from oven and top brie with prosciutto, drained pickled pear slices and arugula. Close with top halves of bread. Slice sandwiches in half and serve right away.

39. Grilled Peach and Burrata Salad

DEWI11 adalah situs resmi yang menyediakan permainan togel online dengan peluang menang besar agar para pemain tidak merasa kek sim atau cemas mengalami kekalahan terus menerus di situs lain. is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 ripe peaches, halved and pitted
  • 8 oz burrata cheese, torn into pieces
  • 6 cups mixed greens (baby arugula and baby spinach)
  • 2 tablespoons extra-virgin olive oil, plus extra for brushing peaches
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon honey (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup toasted almonds or pecans, chopped (optional)

Instructions

  1. 1. Preheat a grill to medium-high heat and gather all ingredients.
  2. 2. Brush the peach halves lightly with olive oil and season with salt and pepper.
  3. 3. Grill peaches cut-side down until grill marks appear and fruit is tender, about 2–3 minutes per side. Remove and slice into wedges.
  4. 4. In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, lemon juice, honey (if using), and a pinch of salt and pepper to make the dressing.
  5. 5. In a large bowl, toss the greens with enough dressing to lightly coat, then divide among plates.
  6. 6. Top each plate with grilled peach wedges and torn burrata. Scatter with fresh basil and nuts.
  7. 7. Serve immediately.

40. Lemon Butter Gnocchi with Crispy Prosciutto

Crispy Gnocchi with Brown Butter, Sage and Prosciutto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Pan fried crispy gnocchi, tossed in a browned butter, sage, and lemon sauce topped with crispy prosciutto. Make this dish for a quick and easy weeknight meal that is both hearty and delicious.

Ingredients

  • 2 lbs gnocchi (frozen or fresh)
  • 2 oz thinly sliced prosciutto
  • 6 tbsp unsalted butter
  • 10 large fresh sage leaves chopped
  • 3 tsp lemon juice
  • 2 garlic cloves
  • salt and pepper to taste

Instructions

  1. In a medium non-stick skillet over medium-high heat, carefully place a few slices of prosciutto at a time flat in an even layer and sauté until crispy. Once crisp, remove the prosciutto pieces and let them drain on a paper towel-lined plate. Set aside. Meanwhile, cook the gnocchi in boiling water according to package directions. Once the gnocchi float, remove them with a skimmer and set them on a paper towel-lined plate to let most of the water drain off.
  2. Next, place the olive oil in a large skillet over medium to medium-high heat. You may need to work in batches to avoid crowding the pan, fry the gnocchi on both sides until brown and crispy. Then, set aside on a paper towel-lined plate to drain the excess oil.
  3. Place butter in another medium pan over medium heat and let it melt. Next, swirl the pan around carefully until the butter starts to turn brown and smells nutty. Be careful; this happens quickly!
  4. Next, add the minced garlic, lemon juice, and chopped sage leaves once the butter begins to brown. Let simmer for 15- 30 seconds until the garlic has warmed and becomes fragrant.
  5. Take the garlic butter lemon sage sauce off the heat. Add the crispy gnocchi to the pan and toss until evenly coated in the lemon butter sauce. Next, bring the pan back to the burner until the gnocchi becomes heated (about a minute). Add salt and freshly cracked black pepper to taste.
  6. Finally, top with crumbled pieces of crispy prosciutto and freshly grated parmesan cheese.

41. Authentic Homemade Tortellini

Authentic Italian Tortellini Soup (Made From Scratch) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H46M · Cook: PT4M · Total: PT1H50M · Yield: [’16’, ’16 Servings (about 240 medium-sized tortellini) or 2 1/2 pounds’]

This authentic homemade tortellini recipe from Bologna, Italy makes the most delicious meat and cheese-filled pasta! While making tortellini from scratch takes time, it’s straightforward and much easier than you might think (especially filling and folding them!). Best of all, you’ll be rewarded with “Tortellini in brodo” – delicate comforting pasta pillows swimming in an aromatic broth. This is one of Bologna’s most treasured dishes alongside Bolognese ragù, and lasagna Bolognese. This traditional Emilian tortellini consists of three components: fresh egg pasta, pork and Parmigiano-Reggiano filling, and rich homemade meat broth (brodo). Below you’ll find our family’s preferred filling recipe using a traditional cooked pork filling, which I’ve found gives us the best flavor and texture. You’ll find the RAW pork filling variation in the recipe notes below.

Ingredients

  • 14 ounces Italian 00 Flour (about 4 scant cups of flour) (400g)
  • 4 large eggs (200g)
  • 3 1/2 ounces raw pork (preferably shoulder or neck) (or pork loin) (100g)
  • 6 ounces Prosciutto di Parma (175g) (sub high-quality San Daniele or other prosciutto crudo)
  • 6 ounces Mortadella di Bologna (175g) (sub-high-quality Italian Mortadella from another region)
  • 7 ounces Parmigiano-Reggiano cheese (preferably 25 or 30-month), finely grated (225g) (sub high-quality Grana Padano DOP)
  • 2 1/2 tablespoons unsalted butter (40g)
  • 1 sprig of fresh rosemary
  • 3 fresh garlic cloves, smashed
  • 1 large egg (50g)
  • freshly grated whole nutmeg, to taste (about 20 to 30 quick bursts on a Microplane)
  • salt, to taste
  • black pepper, to taste (optional)
  • 1 pound of beef preferably bone-in or with added bones (short rib, brisket, or flank)
  • 1/4 of an Italian capon (or free-range or regular chicken)
  • 1 medium onion, halved
  • 1 medium carrot, quartered
  • 1/2 rib of celery, halved
  • 1 teaspoon kosher salt, plus more for seasoning(4g)
  • 1/2 inch piece of whole cinnamon stick (not traditional but Mama Anna’s secret Italian ingredient – highly recommended)
  • rind of Parmigiano-Reggiano cheese (not traditional but highly recommended)
  • 1 gallon of water (5 liters)
  • freshly grated Parmigiano-Reggiano (optional

Instructions FOR THE COOKED PORK TORTELLINI FILLING (can be made up to 2 days in advance and refrigerated or even frozen for up to 1 month)

  1. Season the pork (shoulder, neck, or loin) with salt (and black pepper if desired) and place the rosemary and smashed garlic directly on top. Cover it and refrigerate overnight to allow the flavors to permeate the pork.
  2. . Remove the pork from the refrigerator and chop it into cubes. Place the rosemary, garlic, and 2 1/2 tablespoons of butter in a skillet and sauté the herbs over medium-high heat for a few minutes until the garlic and rosemary are both toasted and golden brown but not burnt.
  3. Reduce the heat to medium and add the pork and sauté just until the meat is cooked through. Turn off the heat and remove the mixture to a plate and allow it to cool, then remove the garlic and rosemary, setting them aside (do not discard the rosemary).
  4. Add the prosciutto and mortadella to the bowl of a food processor and process to a fine paste. Add the cooked pork, along with the flavored butter, to the prosciutto and mortadella mixture, and process until smooth.
  5. Add the egg, a good pinch of salt, and about 1/2 of the crispy rosemary if using (or more or less to taste), and process until the mixture is smooth and no whole rosemary pieces remain. *Adding the rosemary is not traditional, but we enjoy the flavor.
  6. Add the grated Parmigiano cheese and freshly grated nutmeg to taste and process the mixture for about 5 minutes, or until it becomes one cohesive mixture. The filling will be sturdy (easily pinchable).
  7. If desired, you may add 2 to 4 tablespoons of broth to the mixture to help loosen it up a bit, but this is optional.
  8. Heat the skillet back up and cook a small piece of filling so you can taste and adjust seasonings if needed adding more salt, nutmeg, or rosemary.
  9. Massage the mixture with your hands for a couple of minutes, wrap it in an airtight container, and refrigerate it for 24 hours (or at least overnight).

FOR THE PASTA FRESCA (FRESH EGG PASTA) (can be made 1 day in advance and refrigerated) Click here for full recipe details

  1. Step 1. Make the pasta dough.
  2. Step 2. Knead the dough.
  3. Step 3. Rest the dough.
  4. Step 4. Roll out the dough to #6 or #7 on the Marcato Atlas pasta machine, or to your preferred thickness.
  5. Step 5. Cut the pasta squares and fill tortellini. Working with one of the 4 pieces of dough at a time (keep the remaining dough covered so it doesn’t dry out), cut 1 1/4-inch (3cm) squares of pasta (or larger if desired) and add about 1/4 teaspoon of filling to the middle of each square (the filling should be about the size of a pea for authentic tortellini).
  6. Fold each tortellini into a triangle, press out any air around the filling, fold the tip of the triangle down, bring the two other points together, overlapping them to create the typical tortellini shape, and press firmly to seal.
  7. Place filled tortellini onto a baking tray lined with parchment paper while you finish filling and shaping the rest. Allow the filled tortellini to rest at room temperature for 15 minutes or so before cooking or pop them into the freezer.
  8. Once completely frozen, place them into an airtight container or freezer bag until ready to cook. Cook the tortellini in the broth until al dente (about 2-3 minutes), or until they float to the top, or until they’ve reached your desired doneness. Cook frozen tortellini for 1 extra minute.

FOR THE BROTH (can be made up to 3 days in advance and refrigerated or even frozen for up to 3 months)

  1. Step 1. Make the tortellini broth. Add all of the broth ingredients to a pressure cooker, close the lid, and bring it to high pressure. Once high pressure is reached, cook the broth for 45 minutes and allow for a natural release (which will give you a clear broth). Strain the solids reserving the meat for another use and pour the broth back into the pot and season with salt to taste (and skim off any fat if desired).
  2. *Alternatively, you may add all of the ingredients to a large stock pot or dutch oven, bring it to a boil, cover, reduce it to a simmer and cook for 3 hours.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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