Recipes with prosciutto

Silky oyster corn chowder loaded with smoky prosciutto, sweet corn, and plump oysters in a creamy chipotle-spiked broth. Orzo pasta makes this elegant soup hearty enough for dinner in just 25 minutes.

Oyster corn chowder simmers briny oysters and sweet corn with leeks, prosciutto, and cream, then folds in cooked orzo for a hearty seafood chowder. Coastal comfort in a single pot.

Rolled veal scallops with prosciutto: pounded veal cutlets spread with sage-garlic butter, layered with prosciutto and fontina, rolled, skewered, and broiled. Italian saltimbocca on a stick.

Flavored pizza doughs knead prosciutto, provolone, or other add-ins right into risen pizza dough for built-in flavor that goes beyond toppings. Simple technique, huge flavor upgrade.

Turkey saltimbocca with prosciutto, Muenster cheese, and fresh sage, pan-seared in butter. A quick Italian-inspired cutlet dish ready in under 5 minutes.

Fettuccine Florentine with prosciutto, spinach, and Parmesan in a rich heavy cream sauce reduced until thick. A five-ingredient Italian pasta that's luxuriously simple.

Chinese pork and cucumber soup with marinated pork slices, fresh ginger, and translucent cucumber in chicken broth. A light, clean 30-minute home-style soup.

Spinach and prosciutto wrapped in golden puff pastry with Swiss cheese, black olives, and a garlic-Parmesan marinade. An elegant make-ahead main course.

Pan-fried asparagus spears wrapped in prosciutto, dredged in flour, and dipped in egg for a golden, crispy coating. An elegant Italian appetizer that turns simple asparagus into something special.

Veal saltimbocca with prosciutto, fresh sage, and a white wine pan glaze. Classic Italian main dish that cooks in just 5 minutes for an elegant weeknight dinner.

Rustic fig tartlets topped with paper-thin prosciutto di Parma, fennel seeds, and extra virgin olive oil. A handmade pastry shell with jammy baked figs and salty cured ham.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.

Venison and two sausages meatloaf: lean venison enriched with pork and turkey sausage, prosciutto, and Worcestershire so it bakes up moist and savory, never dry. A hearty way to use the harvest.

Refined Verona-style antipasto with paper-thin prosciutto, crunchy celery root matchsticks, and Parmesan wedges on bitter radicchio for an elegant Italian starter.

Genoese-style scrambled eggs loaded with sautéed vegetables, Parmesan, and salty prosciutto. A colorful Italian brunch centerpiece.

Paella a la Basquaise, a Basque-style saffron rice loaded with halibut, shrimp, mussels, clams, and chorizo, layered with prosciutto and baked in an earthenware casserole. A showstopping seafood paella.