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Started By
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Good recipes using prosciutto?
Posted on 1/16/15 at 11:22 am
Posted on 1/16/15 at 11:22 am
I've done prosciutto wrapped dates and cheeses, sandwiches, and eggs benedict.
What are some other good uses for it? I have a little over a 1/4 lb left
What are some other good uses for it? I have a little over a 1/4 lb left
7
Posted on 1/16/15 at 11:24 am to Big Moe
Wrap asparagus and throw in the oven
Posted on 1/16/15 at 11:30 am to TigerWise
I've thought about doing that. How long do you usually keep it in the oven for?
Posted on 1/16/15 at 11:32 am to Big Moe
Untill the prosciutto starts to crisp up on the edges.
Posted on 1/16/15 at 11:33 am to Big Moe
Roll cut a pork loin. Then layer in the prosciutto, cheese and spinach. Roll it like a spinwheel. Brush the outside with olive oil and lightly cover with bread crumbs and your favorite seasonings. Then stick it on the grill or in the oven.
Works great with Chicken Breasts, too.
I also like it as a pizza topping...although high temp cooks seem to burn it up.
Works great with Chicken Breasts, too.
I also like it as a pizza topping...although high temp cooks seem to burn it up.
This post was edited on 1/16/15 at 11:34 am
Posted on 1/16/15 at 11:35 am to Big Moe
Until they crisp up
Think this had some smoked gouda inside. 15 minutes or so. Usually go for the thinnest asparagus.
Think this was capicola as well
Think this had some smoked gouda inside. 15 minutes or so. Usually go for the thinnest asparagus.
Think this was capicola as well
This post was edited on 1/16/15 at 11:36 am
Posted on 1/16/15 at 11:42 am to Big Moe
eat it
Posted on 1/16/15 at 11:49 am to Big Moe
Cold with melon
Posted on 1/16/15 at 11:53 am to Big Moe
I just roll it in mozzarella and eat it that way.
Posted on 1/16/15 at 11:54 am to Big Moe
I love it just by itself.
Agree with the pizza topping comment.
Maybe pasta salad?
I don't like it browned nearly as much as I like it cold.
Agree with the pizza topping comment.
Maybe pasta salad?
I don't like it browned nearly as much as I like it cold.
Posted on 1/16/15 at 12:00 pm to Caplewood
quote:
Cold with melon
Jamón con melón
Jamón
Prosciutto
Presunto
Posted on 1/16/15 at 12:01 pm to LouisianaLady
I prefer it cold as well, just got tired of eating it by itself 
I have some chicken I need to cook so I think I'm about to make prosciutto wrapped chicken cutlets for lunch
I have some chicken I need to cook so I think I'm about to make prosciutto wrapped chicken cutlets for lunch
Posted on 1/16/15 at 12:05 pm to Big Moe
Understandable.
I'm normally not into the whole "stuff it with cream cheese!" fad, but I bet if you mix cream cheese with lots of prosciutto and seasonings, it would make a good stuffing for chicken or pork.
I'm normally not into the whole "stuff it with cream cheese!" fad, but I bet if you mix cream cheese with lots of prosciutto and seasonings, it would make a good stuffing for chicken or pork.
Posted on 1/16/15 at 12:14 pm to Dandy Lion
Ahuevo
Posted on 1/16/15 at 12:28 pm to Big Moe
-Take prosciutto and wrap around Giada de Laurintis' big juicy tits.
-Enjoy
-Slap her when she tries to say "per-shoeeee-toe"
Posted on 1/16/15 at 12:36 pm to Caplewood
También, pero temperatura ambiente, eh?
Posted on 1/16/15 at 12:54 pm to LouisianaLady
I ended up making baked prosciutto and Gouda wrapped chicken bites.
Salt and peppered the chicken and bake it for 5 minutes at 450. Took it out, wrapped with Gouda and prosciutto, and returned to to the oven for 15 more minutes. Turned out perfectly.
Salt and peppered the chicken and bake it for 5 minutes at 450. Took it out, wrapped with Gouda and prosciutto, and returned to to the oven for 15 more minutes. Turned out perfectly.
Posted on 1/16/15 at 1:04 pm to Dandy Lion
Of course. Cold wasn't the word I was looking for. Let that fat get all soft 
Posted on 1/16/15 at 1:18 pm to Big Moe
You should try making Chicken or veal saltimbuca.
Just pound the chicken or veal flat, salt and pepper. Place two fresh sage leaves on the chicken top this with a slice of proscuitto. Fold over and close with toothpicks dust with flour and saute in a little olive oil and butter.
Serve with angel hair pasta with oil, garlic, parsley and parmesian cheese.
Just pound the chicken or veal flat, salt and pepper. Place two fresh sage leaves on the chicken top this with a slice of proscuitto. Fold over and close with toothpicks dust with flour and saute in a little olive oil and butter.
Serve with angel hair pasta with oil, garlic, parsley and parmesian cheese.
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