161 prosciutto recipes

In central Italy, from Umbria to Marches, the Easter Pie is more of a bread than a pie and is known as "torta di pasqua" or "pizza di pasqua.

This quick, easy yet delicious sandwich made with chicken breasts, artichoke hearts, sundried tomatoes, sweet bell peppers, prociutto and fontina cheese is perfect for lunch. It's packed with goodness and yumminess.

Without pancetta or prosciutto, these small treats are still very yummy, with some balsamic glaze drizzling on top. Everyone wants some extra ones.

Creative presentation and tastes so good! We like to make these for a St. Patrick's Day breakfast to add a bit of Irish green to the plate.

For an easy and healthy weekend breakfast, boiled eggs are a go-to option and for this recipe we’ve substituted bread for tenderstem broccoli wrapped in prosciutto to give a more nutritious meal.

Chicken breast turned out juicy, made my own seasoned bread crumbs by toasting some bread and using a food processor adding some Italian seasoning, salt and pepper, turned out a bit dark but awfully tasty. I used speck, a smoked prosciutto instead of the turkey ham and the flavors matched up well. I made a sauce by deglazing the pan with a bit of white wine. Overall a nice combination and quite easy to make.

At a recent party everyone gobbled up this satisfying pasta salad loaded with marinated artichokes, sun-dried tomatoes, roasted pepper and tortellini. Literally packed with flavor.

Steamed open dumplings (siu mai) with ground pork, ham, ginger, and sesame oil in wonton wrappers. A classic dim sum favorite you can make at home with a simple steamer setup.

Spaghetti all'Amatriciana with bacon or prosciutto, fresh tomatoes, pimento, and grated cheese. A classic Roman pasta dish ready in 30 minutes with just a few ingredients.

Stuff your chicken breasts with this easy to follow recipe that uses mushrooms, ham and parmesan cheese.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Classic French omelette cooks two beaten eggs in foaming butter over high heat, rolled and folded around a stripe of grated cheese. The benchmark breakfast technique that every cook should master in under five minutes.

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

Polpettone Italian stuffed meat steaks sandwich ham and melted mozzarella between two herbed beef-and-veal patties, breaded crisp, then baked under tomato sauce and more cheese. The Italian-American answer to chicken cordon bleu.

Castilian garlic soup (sopa de ajo) layers smoky paprika-crisped bread cubes, poached eggs, Spanish ham, and garlic-infused broth. A rustic Spanish peasant classic with deep comfort.

Stromboli stuffed with ham, salami, provolone, and mozzarella in frozen bread dough with Italian herbs. Golden, buttery, and ready in 35 minutes. Serve with marinara.