58 prosciutto recipes

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.

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

Golden, puffy calzones stuffed with three cheeses, prosciutto, fresh tomatoes, and garlic. Crispy crust, molten filling, and ready in about an hour. Better than delivery.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

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

Sesame ham and cheese bites: layered ham-prosciutto-Gruyere squares breaded with sesame seeds and parsley breadcrumbs, baked until golden and melty. Forty-eight bite-sized party appetizers.

Three-cheese calzones stuffed with ricotta, provolone, and fontina plus prosciutto, olives, pepperoncini, and sundried tomatoes. Baked golden in bread-dough crescents, equally good piping hot or packed cold for a picnic.

Golden pan-seared chicken breasts layered with thin prosciutto, melty fontina, and Parmesan then baked until bubbly. An elegant Italian dinner ready in 40 minutes with just 9 ingredients.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

Saltimbocca with Beef Base and Bon Appetit Seasoning recipe

Slow cooker turkey breast rolled with fontina cheese, prosciutto, parsley, and thyme, braised in white wine and broth. An Italian-inspired roast that cooks for 9 to 10 hours.

Smoky roasted red peppers, salty prosciutto, and melty provolone pile onto a cornmeal-dusted pizza crust. Fresh chives and basil finish this 25-minute bake with bright, herby flavor.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.

Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.

Overnight breakfast strata layered with prosciutto, basil torta cheese, arugula, ripe tomatoes, and pesto-soaked French bread. Assemble the night before, bake until puffy and golden, and serve a crowd-worthy brunch.