Prosciutto Ham Directions

Prosciutto can be eaten raw with other cured meats.

In Italian prosciutto literally means "ham." However, around the world it refers to cured, air-dried ham not dissimilar to the Spanish "Serrano". It can be eaten raw or cooked to add flavor to added ingredients, however, it must only be cooked for a couple of minutes, afterwards it becomes tough and dry. Prosciutto is usually sold sliced and pre-packed, however at deli counters they will usually slice it for you. Once open and sliced it can be kept in the refrigerator for 1 month, or for 6 months if unopened.

Things You'll Need

• Olive oil
• Scallops
• Bruschetta
• Garlic
• Onions
• Bacon
• Chicken stock
• Feta
• Pasta
• Whole grain mustard
• Frying pan
• Sharp knife

Instructions

Cooking Prosciutto

1. Wrap prosciutto around scallops, one slice per scallop should suffice. Heat olive oil in a frying pan and sear the scallops for up to two minutes. The salty ham is a great pairing for the mild creamy flavor of the scallops. You can serve these as bruschetta, with pickles or a salad.

2. Wrap prosciutto around chicken breasts before baking in the oven to preserve moisture. Chopped prosciutto can also be fried and added to chicken before mincing and making into burgers.

   Fry garlic and onion for until they become translucent. Add prosciutto and bacon and fry for one minute. Add chicken stock and allow to simmer before turning off. Leave to cool for five minutes before crumbling in feta cheese and adding the mixture to pasta.

3. Fry garlic and onion for until they become translucent. Add prosciutto and bacon and fry for one minute.

4. Add chicken stock and allow to simmer before turning off. Leave to cool for five minutes before crumbling in feta cheese and adding the mixture to pasta.

Raw Prosciutto

1. Chop the prosciutto into cubes and add to pasta before serving.

2. Sprinkle the prosciutto over the top of a pizza or a soup.

3. Slice very thinly and serve with melon or on its own with a dollop of whole grain mustard.

4. Put slices of prosciutto on a plate with other cold meats and cheeses such as Bresaola, Mortadella, Parma Ham, Parmesan and Pecorino for an Italian Charcuterie platter.

5. Add slices of the ham to a sandwich with sun dried tomatoes and Mozzarella cheese.

References

• BBC Food: Prosciutto Recipes; 2011
• Academia Barilla: How to Store and Serve Prosciutto;