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Prosciutto

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

Chicken Cordon Bleu

Time:40 mins
Ingredients
  • 4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces sliced Swiss cheese (4 to 6 slices)
  • 4 ounces thinly sliced prosciutto or Black Forest ham
  • 1 cup all-purpose flour
  • 1 tablespoon plus 2 teaspoons Emeril's Original Essence or Creole Seasoning
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup fine unseasoned dried breadcrumbs
  • 3 tablespoons olive oil
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Fettuccine Alfredo

Ingredients
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1/4 pound thinly sliced prosciutto, coarsely chopped
  • 2 ounces shiitake mushrooms, stems removed, thinly sliced (about 1 cup)
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup heavy cream or half and half
  • 1 cup freshly grated Pecorino Romano cheese
  • 1 large egg yolk, lightly beaten
  • 1 pound Fresh Pasta, or best quality fresh or dry fettuccine
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Fettuccine Alfredo made with Fresh Pasta

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Figs and Prosciutto

Time:15 mins
Other Ideas:
Appetizers, Figs
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Red Pepper Triangles with Italian Relish

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Antipasto Recipe

Ingredients
  • 1 pound bocconcini (small balls of fresh mozzarella cheese)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 cup roasted red peppers, drained
  • 1 small clove garlic, thinly sliced
  • 2 large heads radicchio di Treviso, separated into leaves
  • 8 fresh figs, halved lengthwise
  • 2 cups artichoke hearts, drained and quartered
  • 1 pound Pecorino cheese, cubed
  • 1 pound provolone cheese, cubed
  • 3/4 pound air-dried sopressata, thinly sliced
  • 3/4 pound refrigerator-dried sopressata, thinly sliced
  • 1 1/2 cups pepperoncini, drained
  • 1 1/2 cups mixed olives, drained
  • 1 1/2 cups peppadew peppers
  • 3/4 pounds salami, thinly sliced
  • 3/4 pounds prosciutto, very thinly sliced
  • Breadsticks, for serving
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Garganelli con Proscuitto, Radicchio, e Panna

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Steamed Yet Crispy String Beans

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Macaroni Quattro Formaggi with Prosciutto

Ingredients
  • 6 tablespoons unsalted butter, plus more for dish
  • 1 medium onion, finely chopped
  • 1/2 cup all-purpose flour
  • 5 1/2 cups whole milk
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch of cayenne pepper
  • 1 1/2 cups grated (about 4 1/2 ounces) Parmesan cheese
  • 1 1/2 cups grated (about 6 ounces) Gruyere cheese
  • 1 1/2 cups grated (about 6 ounces) Fontina cheese
  • 1 1/2 cups (about 6 ounces) Gorgonzola cheese, broken into small pieces
  • 1 pound ziti or mostaccioli pasta, uncooked
  • 1/2 pound thinly sliced prosciutto
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