No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Prosciutto

Explore 119 recipes, 1 article, 47 videos, and more

Pear and Prosciutto "Carpaccio"

Time:10 mins
expand

Bitter-Greens Salad Wrapped in Prosciutto

expand

Crispy Prosciutto Cups with Pear

expand

Mache, Prosciutto, and Parsnip Salad

Other Ideas:
Mache, Parsnips, Salad course, Salads
expand

Chicken Paillards with Prosciutto and Figs

Ingredients
  • 6 tablespoons white wine
  • 3 tablespoons finely chopped fresh rosemary, plus 8 sprigs
  • 1 tablespoon red-pepper flakes
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 8 boneless, skinless chicken-breast halves, pounded 1/4 inch thick
  • 1 lemon, sliced into 1/8-inch rounds
  • 16 fresh figs, preferably Black Mission
  • 1 one-pound loaf country bread, cut into 1 1/2-inch-thick slices
  • 8 to 10 slices prosciutto di Parma
  • Balsamic Fig Sauce
expand

Prosciutto-Wrapped Chicken Breast with Roasted Green Beans

Time:25 mins
expand

Prosciutto Bread

Other Ideas:
Fontina, Italian, Yeast breads
Ingredients
  • 1 packet active dry yeast
  • 2 teaspoons sugar
  • 1 3/4 cups warm water, 100 degrees to 110 degrees
  • 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 2 teaspoons very coarsely ground black pepper
  • 3/4 cup (about 4 ounces) prosciutto, chopped into 1/4-inch dice
  • 3/4 cup (about 4 ounces) Italian Fontina cheese, chopped into 1/4-inch dice
  • Olive oil, for bowl
  • 1 large egg, lightly beaten
expand

Salad Potato

expand

advertisement

advertisement

advertisement

advertisement