Dumb Question of the Week
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.
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.
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."
Make sure you do not overcook the prosciutto too ....it will become tough and very chewy like jerky.
jfood would not subject the Prosciutto to heat. Perfect as a topping without changing the temperature.