Healthy Food

Top 5 Prosciutto Dishes

Take a high-quality animal leg, cover it in salt and let the meat stay for a couple of weeks. Let the salt draw out the blood and moisture to prevent the bacteria from developing in the meat. Wash the salt off, season the pork-leg and let it dry-age in a room with controlled temperature for 14 to 36 months and this is what you get—the famous award winning prosciutto.

It’s very flavorful—so long as we’re talking about high-quality ones. It’s softly sweet and, at the same time, salty. Typically, it’s colour ranges from brownish-red to salmon pink. Each slice is lined with fat that melts in your tongue. It’s usually prepared in Italy with family-secret recipes, although you’ll commonly find them prepared with rosemary, juniper, garlic, and black pepper. It’s best eaten in paper-thin slices, so you can truly savour its delicate flavour

A serving of this meat contains at least 8.7 grams of protein. It has Vitamin A and iron. But you might want to slow down with the servings because this also contains calories, fat, cholesterol, and sodium. Here are some prosciutto dishes you might want to try!

Crispy Crumples

This one is the easiest to one of the easiest prosciutto dishes. Cut the meat into paper-thin slices and place them in the oven until they’re crispy. Crunchy, salty, and porky, crispy crumples is one of the top 5 prosciutto dishes because it’s so easy to prepare and it’s so tasty to eat!


It is undoubtedly the simplest of the top dishes around. Place thin slices of meat on top of tissues. Cover the top for a tissue or cooking paper and pop it in the microwave for 30 seconds. The results are fantastic crispy slices of meat with delicate flavors! But if you want more challenging dishes, here are the rest of the top prosciutto dishes!

Prosciutto Pasta With Mushrooms

For this one, you’ll need the following:

  • Olive oil
  • Mixed mushrooms
  • Thyme
  • Kosher salt
  • Chicken stock
  • Pappardelle or fettuccine
  • Heavy Cream
  • Unsalted butter

Arrange the meat in one layer and cook it on a large oven or other heavy pot until crisp—this should take you about 5 minutes. Drain the oil on paper towels. Then, cook 1 pound of mixed mushrooms in the remaining oil in the oven. Cook them until they are tender and brown, which should take about 5 to 8 minutes. Add thyme, salt, and pepper, and then cook the mushroom by stirring it frequently. Wait until they are softened and translucent before you add the stock. Then, switch the heat to low until the stick simmers. When there is only a thin layer of stock left, turn down the heat.

In the meantime, boil salted water and cook the pasta in it. Follow the package instructions. Once you finish, place the pasta into the pot with stock and the mushroom. Place the crumbled meat into the pan and turn the heat to medium until it simmers. Constantly toss it until the pasta is al dente and the sauce has thickened—this should only take about 2 minutes.

Finally, add butter and herbs or seasoning according to your preference—and there you have it, enjoy!

Creamy Cracker Appetizers

Here are the ingredients you need for this one:

  • Whipped cream cheese
  • Minced garlic
  • Olive oil
  • Crackers
  • Salt
  • Pepper
  • Parsley
  • Honey

Begin preparing this dish by mixing cream cheese, garlic, olive oil, salt, and pepper in a small bowl. Cut the meat into small rectangular shapes. Take a cracker and spread your desired amount on top until it’s covered. Roll each meat up and then place them on the crackers. Drizzle it with some honey, and then sprinkle parsley all over. Plate and serve!

Spicy Creamy Chickpeas With Runny Eggs

Here’s what you’ll need:

  • Extra-virgin olive oil
  • Sprig rosemary
  • Rinsed can chickpeas
  • Tomato paste
  • Sweet smoked paprika
  • Heavy cream
  • Kosher salt
  • Freshly ground pepper
  • Large eggs

The first step is to cook the garlic and rosemary by tossing them over a medium-heated skillet until the garlic turns golden and the rosemary turns crispy—don’t let it go brown, though. Then, you add paprika, tomato paste, and chickpeas into the mix. Stir it often until it is fully coated before you mix in lots of peppers, kosher salt, and then cream.

Crack the eggs into the chickpea mixture and then cover it until egg white is set—but don’t leave it there for too long because you want the egg yolks to remain runny. Once you’re done, crumble rosemary on top of the dish and add the meat. Serve while it’s still hot! Congratulations, you just had a walkthrough of the top 5 prosciutto dishes!


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