I've never had access to prosciutto before, but now I have a pound of it. Tell me what to do with it!
I like it sliced thin and sauteed in w/ creamed pasta dish.
Or placed on chicken breast w/ roasted garlic and sage leaf underneath and sauteed/roasted a la Susan Spungen.
Jeez, just eat it straight out of the paper with a nice bright Chianti!!
Or wrap it around mini mozzerella balls drizzled with good olive oil and small slices of ripe roma or halved cherry tomato.
Also great in a classic Italian sub with boiled ham, provolone, oregano, fresh basil, oil and red vinegar.
The chicken/sage leaf application is quite yummy with breaded veal scalloppini (Saltimbocca alla Romana). Make sure you remove the toothpick before serving!
Wrap it around blanched asparagus stems. Ditto with the oil, but this is a Spanish rip-off, so use Spanish or Middle Eastern olive oil.
Cut it into a very fine dice and make croquettas de jambon.
Line an oiled muffin tin with it, crack an egg in each cup and bake.
Make a croque monsieur with a nice guyere or other Swiss cheese and rustic bread.
This is fun- prosciutto never lasts very long in my house so I don't get to do this often.