Recently, I was putting together a cheese and charcuterie platter to accompany a wine tasting for approximately 12 people. I found a full pound of prosciutto on sale, much more than I’d usually buy, so decided I’d splurge and make
Recently, I was putting together a cheese and charcuterie platter to accompany a wine tasting for approximately 12 people. I found a full pound of prosciutto on sale, much more than I’d usually buy, so decided I’d splurge and make a luxurious prosciutto pile on the platter. Instead, the party ended up with less people than planned, a smaller platter, and quite a bit of unused charcuterie. Since it is a perishable (and pricey) item, I began the search for recipes to maximize my indulgent investment. Prosciutto, the Italian word for “ham,” is salt-cured, air-dried, pressed meat that is usually sold in very thin slices. It’s a lovely flavor enhancer when used in small quantities in egg, pasta and vegetable dishes, makes a tasty sandwich, and requires no cooking. In fact, cooking can toughen it. Here is one tried-and-true recipe and several new ones.
Melon with prosciutto, mint and champagne
Salty prosciutto and sweet melon are such a classic combination, and so easy. This version takes it from basic to special. Recipe from “Breakfast in Bed” by Jesse Ziff Cool; makes two servings.
1 medium melon (cantaloupe, honeydew, Crenshaw or casaba)
6 to 8 fresh mint leaves
2 ounces lean prosciutto, sliced thin
1 tablespoon capers for garnish (optional)
Fresh ground black pepper
1 bottle top-quality champagne or sparkling wine, chilled
With a sharp knife, peel the whole melon. Cut in half; scrape out and discard seeds. Cut flesh lengthwise into ¾-inch-thick slices. Chop mint, reserving a few whole leaves for garnish. Carefully wrap a piece of prosciutto around the middle of each melon wedge. Arrange slices on one large plate or two smaller ones. Garnish with mint and a little fresh ground pepper; add capers if using.
Open champagne; drizzle about 2 tablespoons over melon, Pour more champagne into two flutes; serve immediately.
Chicken breast with prosciutto and sage
Recipe from “Gourmet’s In Short Order” and makes two servings.
1 whole boneless, skinless chicken breast (about 10 oz.) halved lengthwise and flattened slightly between sheets of plastic wrap
Flour seasoned with salt and pepper, for dredging chicken
2 tablespoons unsalted butter
1/2 cup dry white wine or dry vermouth
3/4 teaspoon dried sage, crumbled
2 ounces prosciutto, cut into julienne strips
Dredge chicken lightly in the seasoned flour. In a large skillet, heat the butter over medium-high heat until foam subsides; saute’ chicken for 2 minutes on each side, or until browned lightly. Season with salt and pepper to taste, and transfer with tongs to a heated plate. Keep warm, covered, in a 250-degree oven.
Add white wine and sage to skillet; bring liquid to a boil, stirring and scraping up brown bits, for 1 minute. Add chicken and any juices that have accumulated on the plate, plus the prosciutto, and simmer, covered, for 4-5 minutes, until chicken is springy to the touch and just cooked through. Transfer to two plates, spoon prosciutto sauce over, and serve hot.
Cannellini beans with prosciutto, spinach and mustard
This can be a filling side dish or lunch entrée. Adapted from a recipe in “The Kitchen Diaries” by Nigel Slater; makes two servings.
3/4 cup dried cannellini beans, soaked overnight in cold water
4 handfuls small, tender spinach leaves
3 ounces thin-sliced prosciutto
1 handful fresh basil leaves
6 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard (smooth; not grainy)
1 tablespoon chopped fresh thyme leaves
Salt and fresh ground black pepper
4 ounces black olives, pitted
Drain beans. Cook beans in a pot of unsalted boiling water until tender, about 30-50 minutes. While beans are cooking, rinse spinach in cold water; shake dry, and remove stems. Place spinach in a large serving dish. Shred prosciutto into thin ribbons; add to spinach. Tear basil into small pieces and add to bowl. Refrigerate while preparing dressing.
In a small bowl, mix olive oil vinegar and mustard with a fork. Whisk in the chopped thyme; add salt and pepper to taste. Dressing should be thick and creamy. Add olives to dressing. When beans are done, drain and toss them with the dressing. Set aside for flavors to meld.
When ready to serve, add bean/olive/dressing mixture to greens; fold ingredients gently together, and serve.
Prosciutto spread
Here’s an easy mixture to use on baguette slices or even in an omelet. Recipe from “Party Food” by Barbara Kafka; makes 2 cups.
1/2 pound prosciutto, cut into thin strips
1 cup cold unsalted butter, cut into half-inch pieces
4 teaspoons fresh lemon juice
Fresh ground black pepper to taste
Place all ingredients in a food processor; pulse until prosciutto is finely chopped. Process until smooth. Serve at room temperature. If not serving right away, store in refrigerator.
