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Recipe involving huge amount of prosciutto?

sequins Sep 19, 2006 09:28 PM

I had a crazy craving for prosciutto -- so I bought two pounds of it to snack on. This was unreasonable. There's now too much left -- over a pound -- and before its loss of freshness outpaces my snacking power I'd like to use it to making something. I would like a recipe or two using a lot more prosciutto than, say, carbonara or saltimbocca alla romana. Please advise.

  1. d
    daluji Sep 19, 2006 09:38 PM

    How about making lots of risotto? I often top my risotto off with prosciutto. Might get a little too salty.

    1. DanaB Sep 19, 2006 10:27 PM

      There's a recipe in Julia Child's Mastering the Art of French Cooking for a very tasty leek and ham gratin that you could probably substitute proscuitto into. I'm in the office so I can't summarize the recipe, but if you have the book, you can look it up.

      Other uses are to serve it wrapped around asparagus or with melon, or use it in a panini sandwich.

      1 Reply
      1. re: DanaB
        Glencora Sep 19, 2006 10:31 PM

        How about stuffed mushrooms with goat cheese and, I think, shallots? I don't have the recipe, but you might be able to figure something out. I remember it was tasty.

      2. Robert Lauriston Sep 19, 2006 10:34 PM

        http://www.epicurious.com/recipes/rec...

        1. h
          hummingbird Sep 20, 2006 03:59 AM

          How about a foccacia or a stuffed bread with it and cheese?

          Make a pizza dough, roll into a rectangle, layer proscuitto and cheese, then roll up and bake.

          1. tuqueboy Sep 20, 2006 08:34 AM

            how about making ravioli?

            1. sequins Sep 21, 2006 03:15 AM

              All great suggestions, thank you! I ended up keeping it simple... one risotto dish and one carbonara w/ extra prosciutto.

              1. steinpilz Sep 21, 2006 12:46 PM

                You might try "Creamed Chipped Beef" substituting prosciutto.

                1. shana Sep 21, 2006 06:41 PM

                  I crisp prosciutto in the oven and crumble it into salads (arugula, tomatoes, parmesan and blanched asparagus with just a squeeze of frexh lemon juice and a drizzle of olive oil) is a favourite in our house.

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