Dumb Question of the Week

[Gail]

Trying a new recipe tonight. Its a chick breast w/ mozzarella, basil, prosciutto. The recipe mentions the addition of these 3 items after chick is cooked and just heat to melt cheese. Here comes the dumb question...is the prosciutto precooked, ie cured, so it needs no additional cooking? I have eaten it in restaurants, but never used it in cooking myself.

[chef chicklet]

The only time I've cooked procuitto is when I use at as a topping, on a salad or potatoes or whatever.And then its crumbled like bacon would be. It will warm nicely with the chicken and go perfectly with the melted mozz and basil.

[Caralien]

proscuitto is cured, not cooked in the traditional way (ie heated), and so wonderful (I had to remind myself not to include expletives)

[FoodieMeg]

A quick and easy spin on your recipe: bake the chicken breasts and then melt a slice of Volpi Basil Rotola on top. It's prosciutto and basil leaves rolled in mozzarella cheese. So all you have to do is slice it and place it on the chicken. So yummy! I get the Rotola at a local grocery store, but you can also order it online: http://www.volpifoods.com/products/ro...

[Boccone Dolce]

I've never liked the mutz that they use in those rolly things. It's like rubber. It could be the brand- I can't remember the name of the ones I have tasted. I bought once at Costco, another time from Publix and they have them at other shops but I can't see trying it again-never met one I liked.

[Harters]

As others have said, it'll need no cooking for your recipe (or for anything else like, say, a sandwich with sun-dried tomatoes). However, the ham crisps up nicely if you cook it for other recipes - say wrapped round a piece of monkfish before roasting or for saltimbocca

[jfood]

jfood would not subject the Prosciutto to heat. Perfect as a topping without changing the temperature.

[Uncle Bob]

It's cured, no additional cooking necessary --- Follow your recipe...it will be delish!!!

Enjoy!

PS --- No such thing as a dumb question!! Period!!!!!

[Gail]

Thanks all for you insight, patience, and helpful suggestions. Prosciutto and I are soon to be friends.

[ESNY]

Also, buy the prosciutto as close to eating it as possible. It doesn't take well to being presliced and sitting around.

[fourunder]

Make sure you do not overcook the prosciutto too ....it will become tough and very chewy like jerky.

[shaogo]

Indeed, although the best prosciutto is a lovely rosy color -- and looks like it "needs cooking" -- it's cured ham and therefore ready-to-eat.

For your particular recipe, however, I would not hesitate to place the prosciutto slices on a very hot grill pan just for a moment (the fattier the prosciutto, the better this works) before layering them atop the chicken and underneath the mozzarella.

Prosciutto is a fabulous addition to many dishes for flavor. I'm very glad you're starting to use it in cooking. If you're anything like me, you'll come to look at prosciutto as a kitchen staple rather than an Italian "specialty."

[scrummy]

Any prosciutto I have ever bought is like anything else you would get in a deli case - ready to eat. I can't see adding a delicate fresh herb like basil at the same time as meat that still had to be cooked. I'm sure it's just, as you say, to heat it through.