Prosciutto Recipes

Italian artisans have been producing prosciutto for generations. Today, the same careful techniques that create this amazing cured meat are followed around the world. Prosciutto is the Italian word for ham, but in English the word is almost always associated with an aged, cured, spicy Italian ham that is sliced thin and served without cooking.

Prosciutto recipes encompass everything from appetizers to main dishes. Prosciutto can be found at every meal and is enjoyed in a number of cuisines around the globe. Today's sophisticated home chefs and talented professionals are constantly coming up with new and creative ways to serve prosciutto. Thinly sliced prosciutto is often served as an antipasto, wrapped around honeydew or spring vegetables such as asparagus. It may be included in pasta sauces or as a stuffing for other meats, or as a wrap around for a skillfully prepared steak.

ProsciuttoRecipes.com offers dozens of wonderful recipes featuring this versatile and much loved meat. Enjoy the classics, plus exciting new modern takes utilizing prosciutto as the key ingredient. Browse our complete collection of prosciutto recipes perfect for your next breakfast, brunch, lunch or dinner. Bookmark and come back often as we are always growing.

Featured Recipe

Grilled Figs With Prosciutto

Ingredients -

12 Ripe Fresh Figs (cut in half)
1/2 Pound Thinly Sliced Prosciutto.
2 Handfuls of Mixed Baby Greens
Extra Virgin Olive Oil
Balsamic Vinegar
Sea Salt and Freshly Ground Black Pepper to Taste
1/4 Cup Olive Oil

Preparation:

1. Trim the stems of the figs.

2. Wash and dry well and cut them in half from tip to bottom.

3. Brush the cut end with a little olive oil and place them face down on a hot grill.

4. Don't cook them too long because you just want to score them a little.

5. When done set aside.

6. Arrange the baby greens on individual plates.

7. Salt and Pepper the figs to taste.

8. Wrap each fig in half a slice of prosciutto and place on the greens.

9. In a small saucepan, heat some balsamic vinegar and cook until it is reduced by half.

10. Wisk in some olive oil and salt and pepper on them to taste.

11. Remove them from the heat to cool to room temperature.

12. When ready to serve, drizzle this mixture over the figs and greens and serve.