Recipes with Prosciutto

Prosciutto and Grilled Asparagus with Whole Grain Mustard

Suzanne Goin, of Lucques Restaurant in Los Angeles, serves Prosciutto di Parma accompanied by grilled asparagus and a light mustard cream—the dish is perfect for prosciutto lovers, as her treatment doesn’t obscure the flavor of the ham.

From Sunday Suppers at Lucques by Suzanne Goin (Knopf, 2005)

Recipes with Prosciutto - The Cult of Ham
1 ¼ pounds asparagus, pencil thin variety
2 Tablespoons extra-virgin olive oil
3 Tablespoons whole grain mustard
½ cup crème fraiche
12 slices prosciutto di Parma or San Daniele
½ lemon, for juicing
Kosher salt and freshly ground black pepper

Light the grill 30 to 40 minutes before you’re ready to cook. Snap the ends off the asparagus to remove the tough woody portion. Toss the asparagus on a baking sheet with the olive oil, ½ teaspoon salt, and some pepper. Stir the mustard and crème fraiche together in a small bowl and set aside. When the coals are broken down, red, and glowing, drape the prosciutto over a platter. Grill the asparagus 2 to 3 minutes, until slightly charred and tender. Arrange the asparagus on the prosciutto and drizzle the mustard crème fraiche over the top.

Recipes with Prosciutto - The Cult of Ham

Cheesy Prosciutto Puff Pastry Rounds

by Peggy Trowbridge


  • 1 sheet frozen puff pastry, thawed in the refrigerator
  • 1/2 cup Dijon honey mustard
  • 8 ounces sliced prosciutto
  • 3 Tbsp cream cheese, at room temperature
  • 1/2 tsp onion powder
  • 1/2 cup Parmesan cheese
  • 1 egg, beaten with 1 Tbsp water (egg wash)


Preheat oven to 400 degrees F.

Lightly flour the puff pastry and roll out to a rectangle measuring 9 x 11 inches.

Spread Dijon honey mustard over the puff pastry.

Place prosciutto in an even layer over the mustard.

Combine cream cheese, onion powder, and Parmesan cheese, mixing until well-combined. Spread on top of prosciutto layer.

Roll puff pastry lengthwise in a jelly roll fashion, pressing to seal the edge. Place seam-side down on a baking sheet. Brush with egg wash.

Bake about 20 minutes, until lightly golden. Let rest 10 minutes, then slice into 1/2-inch rounds and serve.

Yield: 8 servings

Stuffed Chicken with Fresh Sage in Prosciutto Envelopes
From Rebecca Jane Lacko,
Tired of boring and dry skinless chicken breasts? Recipes with Prosciutto - The Cult of HamI concocted this moist and juicy chicken dish from a simple amalgamation of some of my favorite cheeses and seasoning. The result of my experiment is nothing short of an orchestra of complex and lavish flavor. This is an exercise where the sum is certainly greater than its parts. I used a combination of 4 cheeses in the filling (a shredded blend of Parmesan, Asiago, Fontina and Mild Provelone), but be creative! Add you own blend, or just one of your favorites.
This recipe is so impressive-looking and utterly satisfying, I've served it at a formal Christmas Eve dinner, and conversely I've chopped into tiny pieces to my 13-month-old, who has increasingly good taste and shows promise as a future foodie!

1 1/2 lbs. of bonesless, skinless chicken thighs.
6 slices prosciutto (use one wide piece per thigh)
1/2 cup fresh sage, trimmed
1 clove garlic, minced
1/4 cup onion, minced
sea salt and fresh ground pepper

3/4 cup blend of favorite cheeses (my 4 cheese blend aka: Trader Joe's Quattro Formaggio)
1 egg
Preheat oven to 375 degrees. In a bowl, combine garlic, onion, cheese, and salt and pepper. Add the egg and mix thoroughly. One by one, roll out a thigh and spoon a little mixture inside. Roll up and wrap with a piece (or two!) of prosciutto, tucking in a few sprigs of sage before sealing. Arrange on lightly oiled cookie sheet. Before placing in the oven, sprinkle the lot with some fresh ground pepper. Bake 40-45 minutes. Serves 4.

Got another recipe? A favorite way to serve prosciutto?
Click EasyEdit and start typing.

More pages