Recipes with prosciutto

Ricotta is mixed with potato, prosciutto and egg, and bake it like baking a bread in a loaf pan, the flavor is absolutely delicious; and it is served with grilled bacon, grilled bread and roasted cherry tomatoes.

This is the most excellent casserole I have ever eaten, good keeper.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Peasant-style spaghetti with sauteed fresh tomatoes, minced prosciutto, garlic, and oregano tossed together in under 25 minutes. Finished with Parmesan and parsley.

Hearty Italian vegetable soup with cabbage, zucchini, green beans, mushrooms, and a half-pureed broth for body. Built on pancetta, prosciutto rind, and chicken stock. Eight servings of comfort.

Browned chicken and prosciutto layered over broccoli, smothered in a creamy Dijon mushroom sauce with Swiss cheese and white wine. A showstopper casserole for special dinners.

Add some fun to dinner with this scrumptious dish that's fun to make and enjoy!

Fettuccine with prosciutto, peas, carrots, and fresh tomato tossed in a light chicken broth sauce with Parmesan. A quick, lighter pasta dinner ready in 15 minutes.

Breaded turkey cutlets pan-fried in olive oil and butter, then finished in the oven with tomato sauce, prosciutto, and shaved Parmigiano-Reggiano. This Emilia-Romagna classic is Italian comfort food at its most elegant.

Golden, puffy calzones stuffed with three cheeses, prosciutto, fresh tomatoes, and garlic. Crispy crust, molten filling, and ready in about an hour. Better than delivery.

Thin pork cutlets layered with melty cheddar and salty prosciutto, breaded in Italian crumbs and pan-fried until golden and crispy. Ready in 30 minutes.

Pan-roasted veal chops with fresh sage, sliced mushrooms, and prosciutto in a white wine pan sauce. Italian-inspired one-skillet dinner that turns bone-in veal into a special-occasion showstopper.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!