Cooking & Baking

justaprogressive

(6,000 posts) Wed Nov 26, 2025, 11:20 AM 13 hrs ago

Spoil yourself with some Prosciutto! 🌞

Last edited Wed Nov 26, 2025, 12:25 PM - Edit history (1)

What is Prosciutto?

The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

Production and the Curing Process

The quality of prosciutto is based on the curing process, region and strict quality controls that go into the production. Curing prosciutto originated in Italy thousands of years ago and is just one of the many factors that set Prosciutto di Parma apart from other prosciutti. Made under strict quality controls only in Parma, Italy, the ham is produced only using specially bred pigs, sea salt, air and time. Click here if you’re interested in learning more about what sets Prosciutto di Parma apart from other prosciutto.

What Makes Prosciutto Different?

With all the different types of pork sold in stores and restaurants, it’s understandable if you’re confused about what separates prosciutto, pancetta, bacon or other cured meats. Here’s a quick breakdown:

Prosciutto di Parma: 100% natural cured ham without any additives, preservatives, hormones, gluten or coloring agents, made in Emilia Romagna.

Other Prosciutti: There is American prosciutto, Jamón from Spain (Serrano or Iberico) as well as other Italian prosciutti, such as Prosciutto di San Daniele and Prosciutto Toscano. All of these have unique flavors and textures from the regions where they’re produced.

Culatello: Made from the loin of the hind leg and cured in a beef or hog bladder in moist cellars. Only one producer is allowed to export it from Italy to the U.S.

Speck: Made from the pigs’ hind legs, slightly smoked with a thin salt crust.

Bacon & Pancetta: Made from pork belly and need to be cooked before eating.

https://parmacrown.com/what-is-prosciutto/

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Keto Jalapeño Poppers with Prosciutto

Ingredients

6 jalapeños
5 ounces cream cheese (light is fine, softened)
2 ounces prosciutto (cut into tiny cubes; see notes)
⅓ cup freshly grated Parmesan cheese
¾ teaspoon paprika
⅓ teaspoon garlic powder
1 ½ tablespoons salted butter

Instructions

Set out the cream cheese to soften. Preheat your oven to 400 degrees F. Line a sheet pan with foil. Grease the foil with cooking spray.

Rinse and dry the jalapeños. Wear food-safe gloves if possible before cutting them. (See notes.) Starting at the pointy ends, slice them in half the long way, cutting through the middle of the stems as well. (Leave the stems attached so they can be used as handles when serving.)

Use a teaspoon to scrape out the membrane and seeds. (If you want your poppers extra hot, leave two or three seeds inside each half. Or, you can save some seeds to stir into the cream cheese filling.) Wash your hands well after handling the jalapeños.

In a small mixing bowl, stir the cream cheese to soften it. Stir in the prosciutto
cubes. Add the Parmesan, paprika and garlic powder to a dinner plate. Stir to combine.

Fill the jalapeño halves with the cream cheese mixture, smoothing the surface.
Press each pepper half, cream cheese side down, into the Parmesan mixture.

Place the jalapeños poppers, cheese side up, on your baking pan. Melt the butter on the stove or in the microwave. (I place my butter in a small, microwave-safe bowl, and heat it, covered, in the microwave.)

Spoon the melted butter onto each jalapeño popper.

Bake for 15 minutes, uncovered, or until the tops are golden brown and the peppers are tender.

Store leftovers covered in the refrigerator for up to four days or freeze them in a single layer in a zip-top bag for up to three months for the best quality.

Notes

Be careful not to touch your face or eyes after cutting the jalapeños, because the capsaicin in them will cause a burning sensation. Wear gloves if you have them and wash your hands very well after handling the peppers.

If you can't find little cubes of prosciutto at your grocery store, ask the deli worker to slice the prosciutto ¼-inch thick. Then, you can cut it into little cubes at home.

https://cookingwithmammac.com/baked-parmesan-jalapeno-poppers-with-prosciutto-gluten-free/

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Italian Grilled Cheese

A fun spin a a classic grilled cheese. Provolone and Asiago cheeses combine
with crispy prosciutto to make an epic Italian grilled cheese!

Author: aseasonedgreeting
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 sandwiches

Ingredients

4 slices of Sourdough bread
3-4 tablespoons salted butter
2 teaspoons finely chopped basil
3 ounce package of sliced prosciutto
6 slices provolone cheese
6-8 slices of Asiago cheese (Cut from the triangle block of cheese. If you
can find pre-sliced Asiago then use one large slice per sandwich)
Salt and garlic powder for seasoning
Marinara sauce for dipping

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with foil, then add a baking rack. Add the prosciutto to the baking rack in a single layer, then bake for 10 – 12 minutes until crispy. Remove from the oven and carefully blot with a paper towel to absorb any excess oil. Set side until you’re ready to add this to the grilled cheese.

2. Make the basil butter by mixing the softened butter with the chopped basil.

3. Heat a large frying over medium heat. To make one sandwich, take two slices of the bread and spread some of the basil butter on one side, season with salt and garlic powder. Add buttered side down into the pan, then spread more basil butter on the face-up side. Season again with salt and garlic powder.

4. When the bread has browned, flip to toast the other side. On one side add 2 slices of provolone, as much Asiago as you’d like, 2 slices of the crispy prosciutto, and then lastly one more slice of provolone.

5. Combine the two bread slices together to form the grilled cheese, then continue to toast until the bread is browned and the cheeses are melty.

6. Serve with warmed marinara and enjoy!

https://aseasonedgreeting.com/2022/04/03/italian-grilled-cheese/

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Tortellini alla Panna
Published: by Alyssa

Tortellini alla panna, or "tortellini with cream", is an incredibly simple pasta recipe that is the epitome of comfort food! This easy dinner, featuring prosciutto and peas, will be on the table in less than 30 minutes.

Prep Time: 8 minutes
Cook Time: 18 minutes
Total Time: 26 minutes
Servings: 4

Ingredients

19 oz frozen tortellini or refrigerated
1 tablespoon unsalted butter
3 cloves garlic, minced or pressed
1 cup heavy cream
Light grating of nutmeg, to taste
Ground black pepper, to taste
2 teaspoon fresh basil, diced (more if you like)
2 teaspoon fresh parsley, diced (more if you like)
½ cup freshly grated Parmesan or Pecorino Romano
⅓ cup frozen peas
1 oz sliced prosciutto, cut into bite-sized pieces

Instructions

Bring a large pot of water on the stovetop to a boil. While it heats, add butter to a large skillet set over low-medium heat. Once the butter is melted, add minced garlic and saute for 1 minute.

Once the garlic is sauted, pour in the cream and add the nutmeg, pepper, basil, and parsley. Stir frequently as the cream heats and begins to thicken. Adjust the temperature as needed so the mixture doesn't reach a boil or bubble too much.

Once the pot of water is boiling, add the frozen tortellini and cook for 3 minutes, or according to package directions. Add the frozen peas to the pot with the pasta after 2 minutes, so when there's 1 minute remaining of cook time. Once cooked, drain the water and return the tortellini and peas to the pot.

Add the grated Parmesan to the skillet with sauce in two increments, stirring well after each addition so it melts. Once the cheese has melted and the sauce has thickened to your liking, add the cooked tortellini and peas, as well as the sliced prosciutto, and stir to coat. Serve immediately.

Notes

Tortellini: Any flavor will do, cheese is my preferred and easiest to find.

Butter: Both Parmesan and prosciutto are fairly salty so I like to use unsalted butter here. That said do use salted butter if you're partial to that instead.

Peas: If using canned peas, add them right into the pan with the sauce when you're combining everything.

https://www.mysequinedlife.com/tortellini-alla-panna/

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30 Minute Prosciutto Mozzarella Chicken Breast
by Sharon

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6

Ingredients

1 pint cherry tomatoes
1 14 oz can artichoke hearts, drained*
¼ cup or large handful fresh basil, rough chopped, plus more for serving
1 tablespoon olive oil
2 tablespoon balsamic glaze (such as Roland)
1 tablespoon melted butter
1 tablespoon red wine vinegar*
1 small shallot, chopped fine
8 crushed garlic cloves
¼ teaspoon red pepper flakes
4-6 slices of prosciutto
4-6 thinly sliced chicken breast pieces or tenders
8 oz fresh mozzarella cheese
salt and pepper to taste

Instructions

1. Preheat the oven to 350 degrees.

2. Grease a 9x12 (or larger) broiler-safe baking dish with nonstick cooking spray.

3. Add whole tomatoes, drained artichoke hearts, chopped basil, olive oil, balsamic glaze, melted butter, red wine vinegar, finely chopped shallot, crushed garlic, red pepper flakes and a dash of salt and pepper directly to the baking dish. Toss to combine and move to outer edges of pan, leaving a large area for chicken to be placed in the center.

4. Season chicken portions with salt and pepper and top each piece of chicken with a slice of prosciutto. Bake for 20 minutes.

5. After baking 20 minutes, top the chicken with mozzarella slices and bake 5 minutes more, until cheese is melty, then broil for 3-5 minutes, or until cheese is browned and bubbly. Serve with plenty of crusty bread to soak up the sauce, or over pasta.

https://jawnsicooked.com/dinner/easy-prosciutto-mozzarella-chicken-with-balsamic-tomato-and-artichoke-pan-sauce/

That should get you started! Prosciutto; a savory delight!