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Recipes with prosciutto crudo

3 recipes that use prosciutto crudo, with photos, step-by-step instructions and cook times. The quickest, Saltimbocca alla romana, takes 20 minutes. It is most often cooked with butter, onion and 00 flour.

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Piselli alla romanaPeas with prosciutto

In April, Roman markets like Campo de' Fiori are piled with sweet young peas from the fields around the city, and piselli alla romana is how they are cooked at home: stewed quickly with soft onion and little cubes of prosciutto (cured pork ham), with a splash of water. It is served as a side with lamb at Easter, or on toast. Frozen petits pois work well the rest of the year. Chef's tip: add the prosciutto at the end; cooked too long, it turns hard and salty.

25 minItalianSidesGluten free
by KrazyBadal 0 views

Tortellini in brodoTortellini in broth

Christmas Day in Bologna and Modena begins at the kitchen table, with whole families folding hundreds of tortellini no bigger than a fingertip around a filling of pork loin, mortadella, prosciutto and parmigiano. They are served in a clear, golden broth made from capon, or from chicken and beef, simmered so gently it barely moves. The pasta should be thin enough to see the filling through, and the little rings bob in the bowl with a spoonful of parmigiano on top. It is a full afternoon's work, so make the broth and tortellini a day ahead and freeze any extras on a floured tray; on a busy weeknight, 500 g of good bought tortellini simmered in the homemade broth is a perfectly respectable shortcut. A common mistake is letting the broth boil: it turns cloudy and greasy instead of clear. Chef's tip: make the filling the day before and keep it in the fridge; it firms up and is much easier to dot onto the tiny squares.

240 minItalianSoups
by KrazyBadal 0 views

Saltimbocca alla romanaVeal with sage and prosciutto

The name means 'jumps into the mouth', which is how fast these little Roman escalopes vanish from the plate. Thin slices of veal are topped with a sage leaf and a sheet of prosciutto, seared for barely a minute a side, then glazed with white wine and butter in the same pan; it is a classic second course in Rome's family trattorie and takes about 20 minutes start to finish. The prosciutto crisps, the sage turns fragrant and the veal stays tender under a short, buttery sauce. Pork loin or turkey escalopes work just as well. Serve with roast potatoes or sautéed spinach to mop up the pan juices. Chef's tip: pound the meat to an even 5 mm between sheets of cling film and pin the ham and sage on with a cocktail stick, so everything cooks in the time it takes the ham to crisp.

20 minItalianMeatGluten free
by KrazyBadal 0 views

Goes well with prosciutto crudo