hicken tender. (Note: The original recipe didn't call for salt
Wrap 1 piece large Prosciutto around 1 large boiled, peeled prawn.
Skewer each prawn.
Briefly grill over an outdoor grill or under the broiler until Prosciutto gets a bit crispy.
Serve either on or off skewers.
Melt butter in sauce pan.
Add 2-3 cloves of garlic to the butter.
Sautee prosciutto in pan with no oil until browned.
Add cream cheese whisk until chunks are melted.
Add heavy cream.
Whisk and blend.
Add grated cheese.
Whisk until melted.
Add nutmeg.
If cheese is too thick add lemon juice to separate the cheese to blend with the cream.
Add ham to sauce, let stand for 15 minutes, whisking every few minutes.
Mix sauce over noodles in large bowl. Serve hot.
he skillet and place the prosciutto slices on top of the
-ounce each of salami, prosciutto, ham, provolone, mushrooms, and peppers
Clean leeks well.
Cut green onions into 2-inch julienne strips.
Heat butter in large pan.
Cook leeks 4 to 5 minutes. Add garlic and potatoes.
Cook 2 to 3 minutes.
Add chicken stock and salt and pepper.
Simmer 30 to 35 minutes.
Puree in a food processor.
Replace in cooking pot and heat on medium heat.
Whisk all but 1/4 cup of cheese and Prosciutto ham into soup.
When cheese is melted, add milk.
Saute Prosciutto ham and green onions and serve as garnish.
Sprinkle remaining cheese on top of hot soup.
lice 1/2 pound of Prosciutto ham in small julienne slices 2
edges. Wrap one piece of prosciutto around each wedge of Brie
br>Place 2 slices of prosciutto on top of each stuffed
lice, slip one piece of ham and 1 to 2 tablespoons
auce, 1/2 cup shredded prosciutto ham, 1 1/2 tbsp chopped
In a large pot, bring water to a boil and cook pasta according to directions.
In a frying pan, cook bacon and drain, then cook Prosciutto ham and drain.
Crumble bacon and Prosciutto.
Chop parsley.
Reserve two tablespoons of oil and cook onion and garlic cloves until transparent.
Mix together diced Prosciutto ham, rosemary, salt, pepper, parsley and garlic.
Wipe the leg of lamb and cut slits all over with a sharp knife.
Stuff each slit with the ham mixture, then push
a 1/2 x 1/2-inch slice of cheese into each slit.
Rub the lamb with oil (olive oil is best).
Rub salt, pepper, oregano and garlic powder all over the lamb.
Place in a greased baking pan and add the water.
Roast in a 375\u00b0
oven for approximately 30 minutes per pound until lamb is tender, basting occasionally.
-6 asparagus spears with Prosciutto, then carefully wrap that with
Use a peeler, make Gruyere cheese curls.
take a slice of Prosciutto, put some Arugula salad greens on top, and add some Gruyere, roll it up.
Repeat with all slices of Prosciutto.
I split wide slices of Prosciutto length wise to make narrow 1 inch strips, to make smaller neater looking rolls easy for finger food or use with toothpicks.
Place ham slices, one on top of the other, on cutting board. Cut 1/2-inch strips lengthwise; do not separate.
Combine cheese and onion.
Spread thin layer on top of first slice of ham.
Roll up first strips of slice and repeat next slice, etc.
Makes 30 roll-ups.
ith half a slice of prosciutto. Sprinkle with the remaining spring
Toast bagels to your preferred darkness.
Liberally spread cream cheese on each bagel half.
Put 1 slice (or more if you prefer) of Prosciutto on each bagel half.
enjoy!
Heat oil in a skillet over medium-high heat. Stir in prosciutto and cook until crisp, about 3-4 minutes.
Place asparagus in the skillet, and toss gently until coated with oil.
Pour in water and cover with lid; cook for 1 minute.
Remove lid, stir in garlic and cook for 1 minute with lid on.
Remove lid and cook uncovered until the spears are still crisp but tender, about 2-3 minutes.
Season with salt and pepper to taste. Squeeze lemon juice over the top.
tirring, cut the thinly-sliced prosciutto into roughly 1/4-inch