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Old 10-28-2011, 12:53 PM   #1
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Prosciutto

Anybody have any tried and true recipes using prosciutto??

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Old 10-28-2011, 01:10 PM   #2
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Shrimp Stuffed With Prosciutto and Crab

3 Tb Olive Oil
1 Onion, finely diced
¼ C Chopped Parsley, divided
½ C Prosciutto, finely diced
1 C Cornbread crumbs
½ C Chicken Stock
1 Lb Lump Crabmeat
TT Salt Pepper
20 Shrimp, U12 size, peeled with tails on
Melted butter


Preheat oven to 400º F.


Heat the oil in a skillet over medium heat. Sauté the onion, half the parsley and the ham for 3 to 5 minutes until fragrant.

Combine cornbread crumbs and the chicken stock with the sautéed ham mixture in a large bowl.

Gently fold in crabmeat and remaining parsley. Season with salt and pepper.

Devein the shrimp. Butterfly the shrimp by deepening the deveining cut along the first half of the shrimps’ length (the fattest part) without cutting through.

Spread the fattest part of the shrimp flat and place the shrimp, cut side down, with the tail in the air so it resembles the tail of a scorpion. It is in this position that you will cook the shrimp.

Spoon 2 tablespoons of the stuffing onto the shrimp, placing the stuffing onto the base of the shrimp and packing it inside the curved part of the shrimp.

Perch the shrimps on a lightly buttered baking dish, maintaining the same position. Drizzle with some melted butter and bake 10 to 15 minutes.
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Old 10-28-2011, 01:10 PM   #3
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Ms. Mofet's Saltimbocca

4 - 6 Servings
  • 6 boneless cutlets - pork loin, chicken or veal, 1/2-inch thick
  • 6 slices (≈1/4 lb.) prosciutto (or smoked ham or boiled ham), sliced paper thin
  • 6 slices (≈1/4 lb.) sliced Swiss cheese
  • 4 TBSP butter
  • 2 TBSP olive oil or vegetable oil
  • 3 TBSP flour
  • 3/4 cup dry white wine
  • 1 1/2 cups chicken stock
Herbs and Spices (to taste):
  • Granulated Garlic powder
  • Onion powder
  • Goya Adobo seasoning (dry spice mix not the chilies paste)
  • Accent (or MSG) - optional
  • Ground Sea Salt
  • Ground peppercorn blend
  • Ground red pepper flakes
  • Cayenne
  • Hungarian Paprika (sweet, hot or both)
  • Poultry seasoning
  • Dried sage leaves, crushed or rubbed sage
Additional Items needed
  • Toothpicks
  • Waxed paper, parchment paper or plastic wrap
  • Meat mallet
  1. Place cutlet on work surface and cover with waxed paper, parchment paper or plastic wrap.
  2. Pound meat thin with flat side of mallet and set aside.
  3. Repeat for each cutlet.
  4. Season cutlets on top side with herbs and spices to taste.
  5. Divide prosciutto and cheese among cutlets.
  6. Roll up each cutlet up jelly roll style; secure with toothpicks.
  7. Season rolls with additional herbs and spices on all sides.
  8. Heat butter and oil in large heavy pan (I used cast iron); brown meat on all sides over high heat, 5 to 10 minutes.
  9. Lower heat and continue cooking (turning several times so they don't burn) till fully cooked (internal temperature of 145°F).
  10. Remove cutlets from pan (leave drippings in pan).
  11. Stir flour into drippings in pan and cook for 1 - 2 minutes.
  12. Add wine and stock; bring to boil and cook till thickened.
  13. Place cutlets in pan and cover; simmer on low heat till tender (about 30 - 35 minutes)
  14. Remove toothpicks before serving.
  15. Serve saltimbocca with gravy.
Pork Saltimbocca Pictured below



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Old 10-28-2011, 03:26 PM   #4
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Thank you
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Old 10-28-2011, 03:34 PM   #5
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You are very welcome
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Old 10-28-2011, 03:46 PM   #6
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wow, mofet, your saltimboca looks delicious. i've never seen it rolled up like cordon bleu before. that's a neat looking way to serve it.

along the same lines, you could make chicken sorrentino. bread and fry a chicken breast, top with a layer of prosciutto, a layer of floured/fried eggplant, and top with mozzarella. bake until the cheese melts, then serve with a sauce such as marsala, tomato, or even just a light brown chicken gravy.

for an appy, you could do prosciutto wrapped around honeydew melon slices, or prosciutto stuffed, honey drizzled figs.

as a side dish, you could wrap it around asparagus spears, or chop some into garlic sauteed broccoli florets.
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Old 10-28-2011, 03:54 PM   #7
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Quote:
Originally Posted by buckytom View Post
wow, mofet, your saltimboca looks delicious. i've never seen it rolled up like cordon bleu before. that's a neat looking way to serve it.

along the same lines, you could make chicken sorrentino. bread and fry a chicken breast, top with a layer of prosciutto, a layer of floured/fried eggplant, and top with mozzarella. bake until the cheese melts, then serve with a sauce such as marsala, tomato, or even just a light brown chicken gravy.

for an appy, you could do prosciutto wrapped around honeydew melon slices, or prosciutto stuffed, honey drizzled figs.

as a side dish, you could wrap it around asparagus spears, or chop some into garlic sauteed broccoli florets.
Thank you bucky.
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Old 10-28-2011, 08:22 PM   #8
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Take one large baguette shaped roll, cut in roll in half the long way. Arrange 4=6 slices of prosciutto on bottom half of the roll first brush it with either soft butter or evoo top the meat with about 2 oz of thick sliced fresh mozz that you've drained on a tea towel drizzle the mozz with some evoo fresh cracked black pepper and sea salt and 4=6 whole fresh basil leaves. now top with the rest of the roll. I like to put this in my panini maker and leave it just long enough to melt the cheese but it's great just as is.
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Old 10-28-2011, 10:05 PM   #9
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You might like this as an appy Bruschetta Prosciutto toast both sides of 4 slices of country bread cut1/2 in thick.making sure the inside is still soft.Rub both sides with a cut piece of garlic. Put your bread on a pretty platter and drizzle with evoo, top each slice with a thin slice of prosciutto and cut each slice in half.now if you can find some fresh figs cut them in half and drizzle with some honey. enjoy apple or pear slices are nice sprinkled with honey or lemon and extra fine sugar. .
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Old 10-29-2011, 03:15 AM   #10
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I like 1/4 inch slices of fresh mozz, lay a slice of prosciutto on top and roll it, dip in pesto and eat! Add grape tomatos for your veggie.
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