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Need ideas for left over Prosciutto

I'm looking for some easy and quick meal ideas that can use up my left over prosciutto.

thanks!

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  1. Just made it again last night after another CHOW recommended it under a gorgonzola thread. People actually scrape thserving dish for scraps.

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

    I also substitute guryere for gorgonzola for occasions where I know people don't like the strength of gorg.

    4 Replies
    1. re: pondrat

      Wow, that looks delicious. Drooling onto keyboard.

      1. re: yamalam

        I had the same reaction the first time I saw it. One of those things that you can eat until you almost make yourself sick.

        1. re: pondrat

          Have no restraint. Went straight home and made it last night, couldn't resist. My house smells like a foot now, but it was soooo good. All 2700+ calories of it.

          In my defense, I'm having people over this weekend and I wanted to test the recipe before serving to guests.

          1. re: yamalam

            Only 2700 calories ???...I actually feel better now !!

            Give the guyere a try...that's almost like health food in comparison....and it only smells like a gym locker.

    2. Veal or chicken saltimbocca
      http://www.seriouseats.com/recipes/20...
      Wrapped around grilled or steamed asparagus spears
      Wrapped around melon slices

      1 Reply
      1. re: Marge

        I do saltimbocca a lot. It's fast and easy and you can do a chicken version in the oven that is pretty good and involves less tending.

      2. I love to use it on a nice hard roll with EVOO, fresh basil and fresh mozz ( add balsamic if you like it), salt and pepper as a nice simple sandwich for lunch. So very good.

        1 Reply
        1. re: diablo

          And tomato if you have some nice ones. (tomatoes, that is) :)

        2. If you're looking for something fast and simple, chop it up with some fresh herbs (I find spring onion and Italian parsley brighten up the flavor and cut the richness of the prosciutto) and make an omelette with it.

          1. Add prosciutto and green peas to pasta and top with freshly shaved slivers of parmesan.

            2 Replies
            1. re: susabella

              Similiarily, Spaghetti Carbonara with the prosciutto and peas or asparagus. If I have leftover chicken breast I cut it in stips and toss that in as well. Great for weeknights when it has to be quick and easy. I love that the sauce actually cooks by tossing it with the hot pasta. Freezes well, too.

              1. re: oldbaycupcake

                Also, great in a frittata or wrapped around a chicken breast stuffed with some Boursin (I've done that with a whole breast or bite sized pieces as an appetizer on skewers)

            2. pasta with prosciutto and peas. omlettes. I love to wrap a pork chop in prosciutto, sear it skillet on both sides transfer to oven and bake- so good. Wrap it around melon. If you dont have much of it a simple crostini with prosciutto and some sort of cheese is great. Also, slice it up and mix in with mac and cheese... I could go on and on, basically it gives anything that salty kick!

              1 Reply
              1. re: cassoulady

                I love prosciutto and peas with Mac and Cheese. One of those things I am never sure if I should admit to doing or not!

              2. Nancy Silverton's favorite sandwich: prosciutto on crusty bread w/ a slather of butter. It's that simple and pretty damn good.

                1. Prosciutto and fresh mozzarella make an outstanding omelet.
                  or Prosciutto and fresh mozzarella with a few slices of nice tomato on some crusty bread is always a winner.

                  1 Reply
                  1. re: GodfatherofLunch

                    The prosciutto, mozz & tomato is my adult version grilled cheese...or Italian BLT.

                  2. what is "left over prosciutto"?
                    :)

                    4 Replies
                    1. re: soupkitten

                      well, i asked for 1/4 of a lb and got a 1/2 instead. The main purpose for the prosciutto was for a salad (arugula, pear, prosciutto, shaved parm reggiano, lemon vinegrette - so good!) so with the "leftovers" i've made a few things...omelete, sandwiches on crusty bread, just wrapped with cheese...i still have more to go...i love prosciutto!!

                      1. re: chefdater

                        no such thing as "leftover" proscuitto! That's an oxymoron.

                        If its sliced already, keep it wrapped in plastic wrap so it won't dry out. Dried out pieces can be crumbled into a pasta sauce, a soup, over omletts or over a salad as "bacon Bits". Even if its a whole ham (actaully its a shoulder) cover any exposed part, don't worry about a little mold happening, just cut that off as you go. As you slice a ham, save the fat cap and place it back over any exposed flesh to prevent drying. Growing up in Va, from slopping the hog, to killing the hog, to curing the meat, to having our own home grown country ham on biscuits for b'fast at last 3 days a week, has only increased my appriciation of Proscuitto, serrano, Iberico and yes our own Va country ham.

                        Understand that if you buy a quality prosciuitto it's already at least 18 months old, some really good ones (like an Iberico from Spain) are often as many a 4 years old.

                        I usually eat all I can afford to buy at one sitting (until next payday).

                      2. re: soupkitten

                        I don't think I've ever seen or heard of it either.

                        1. re: soupkitten

                          Love it! That's so true in my house. I have to buy extra, some for the recipe and alot for everyone to eat on it's own.
                          We like proscuitto with a tart apple slice and a bit of brie. Also we use it wrap around our bread pieces when having fondue. Panini's of any kind are always a good way to go. Or you can be like me and just eat it plain :)

                        2. make a stromboli for a nice app. add some mozzz, pepperoni, salami, ham, etc.

                          1. Using a muffin tin, line each section with prosciutto to form a "cup" and drop a raw egg inside each cup. Bake in a preheated 325 degree oven until egg is semi firm. Remove muffin tray from oven and sprinkle grated cheese (I use parm) over each egg. Return to oven for 3-4 mins and serve these cups with crusty bread.

                            1 Reply
                            1. re: HillJ

                              HillJ, this is an awesome idea. Thanks!

                            2. i never have leftover prosciutto, but i use it in the following ways:

                              in place of bacon for recipes that call for bacon fat.

                              wrap a boneless porkloin with prosciutto to keep the pork extra juicy. Plus it is good to snack on when the roast is resting after coming out of the oven.

                              1 Reply
                              1. re: swsidejim

                                It can also be used to make penne ala vodka or as a pizza topping. yum!

                              2. I had "prosciutto crisps" in a salad the other day that were out of this world. Basically you bake super thin slices of prosciutto on parchment or a silpat at 350 until they get crisp (they don't really brown). Once they cool, they have the consistency of a super crisp potato chip but full of porcine goodness. I have considered eating a whole bowlful in front of the TV but that would be so wrong (but oh so right...)

                                2 Replies
                                1. re: chococat

                                  Only addition is that you should use a fairly high quality prosciutto...some of the cheap imitations (ie Boars Head or Carando) throws a lot of salt and has a musty flavor.

                                  1. re: pondrat

                                    Good dried ham ( from any country) is delicious in a seared/braised red cabbage. i diced ends pieces and reduced it with apple juice , brought it back to lardons and added a bit of smokey pimenton, then tossedwith the grilled cabbage. Was divine..crunchy yet infused.

                                    served it the nexted night tossed with fregola...

                                2. Find some bread and make a sandwich. :)

                                  1 Reply
                                  1. re: StuCazzo

                                    on rustic bread, with good butter, all by itself-- grilled (panini) like they sell at italian enotecas. . . *reverie*

                                  2. USE CHOPPED PROCIUTTO, DICES FRESH MOZZARELLA, SUN-DRIED TOMATOS,FRESH BASIL, CAPERS, CHOPPED BLACK OLIVES, SALT, CRACKED PEPPER, MIXED IN A GOOD OLIVE OIL TO TOP GRILLED BREAD RUBBED WITH GARLIC. THE BEST DAMN BRUSCETTA EVER.

                                    3 Replies
                                    1. re: ALLIBOB

                                      I've seen them wrap asparagus in procuitto - blanch and cold bath the asparagus then wrap with procuitto and serve as appetizer or snack. Bet it'd be good roasted too that way. :)

                                      1. re: Bratdawg

                                        I'VE ALSO WRAPPED PROCITTO AROUND CHICKEN LIVERS AND MADE IT RUMAKI STYLE WITH TERIYAKI SAUCE, BROWN SUGAR, AND CRACKED BLACK PEPPER. MY HUBBY LOVES THIS!

                                        1. re: Bratdawg

                                          I love proscuitto wrapped around asparagus and dipped in tempura batter and deep fried. One of my favorites!!!!!

                                      2. I'm on the same wavelength with the pasta folks here. You can make a super-simple pasta sauce using nothing but a can of whole tomatoes, 2 cloves of garlic, a bayleaf, herbes de provence and salt. After about 40 mins. on low heat, throw in some prosciutto in strips and serve with fresh basil!