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Recipes Using Prosciutto

Category Ham
An uncooked, dry cured Italian ham that is usually thinly sliced and used in salads, sandwiches or as an appetizer. This page contains recipes using prosciutto.


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By 8 found this helpful
April 21, 2015

I love devouring huge sandwiches for a meal. Unfortunately, the ones you get at restaurants are typically loaded with fat and have little nutrition. I'm usually very suspicious of "healthy recipes", feeling that the healthier they are, the less taste they have.


That is not true with this! Bursting at the seams with lightly sautéed fresh vegetables, topped with a thin slice of cured Italian ham and lowfat cheese, sitting pretty between a whole wheat bun. I honestly was completely satisfied and feeling light and good after eating this. Enjoy!

Total Time: Less than 30 minutes.

Yield: 7 large sandwiches


  • 1 bell pepper, any color (I used green)
  • 1 small zucchini
  • 1 small yellow squash
  • 2 cups halved grape tomatoes
  • 1 cup sliced green beans
  • 2 cups sliced asparagus
  • 2 cups sliced mushrooms
  • 1/4 cup grapeseed oil
  • 1 tsp freshly ground sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp dried dill
  • 1/2 tsp dried thyme
  • 1/4 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp dried cilantro
  • 7 slices prosciutto
  • 7 slices lowfat mozzarella
  • 7 whole wheat sandwich buns

You can halve this recipe, or simply refrigerate the remaining vegetables and use them for multiple sandwiches during the week.



  1. Begin by washing your vegetables. Julienne your green pepper, zucchini and yellow squash, and slice the remaining vegetables. Look at all that wonderful nutrition you are about to put into your body!
  2. Heat your large pan and put only 1/4 cup grapeseed oil in the bottom. Don't worry, this really will be enough. :)
  3. Add your veggies and spices.
  4. Stir well and continuously for only 8 minutes. Your veggies will still be a bit crisp.
  5. Advertisement
  6. Place a generous portion on a whole wheat sandwich roll, top with prosciutto and cheese and enjoy!
Comment Was this helpful? 8

By 3 found this helpful
January 12, 2012
This recipe can be used as a side dish or as the main dish. It's very good. It is delicious made with prosciutto, but cooked chicken or turkey is great too, just chop 1/2 pound of either as an excellent substitute.


  • 2 1/2 Tbsp. butter
  • 2 large shallots, minced
  • 3 Tbsp. flour
  • 2 cups milk
  • 1 tsp. tarragon
  • salt and pepper to taste
  • 1/4 lb. prosciutto, slivered
  • 1/2 lb. linguine
  • 1 1/2 lbs. fresh broccoli florets, cooked (about 4 cups)
  • 1 cup bread crumbs
  • 2 Tbsp. grated Parmesan cheese


In a medium saucepan, melt the butter and saute the shallots until they have softened. Stir in the flour and cook over low heat for 3 minutes. Don't brown it.


Add the milk, stirring constantly over medium heat until the sauce is bubbling. Lower the heat and simmer for 2 minutes. Add tarragon, salt and pepper. Stir until smooth. Stir the prosciutto into the sauce.

Cook the linguine according to package directions. When done, drain, and stir in 1 cup of the sauce.

Layer half of the linguine in an oblong 2 quart baking dish. Top with all of the broccoli, then the rest of the linguine. Smooth the top with a spatula, pressing down lightly. Pour the rest of the sauce over. Mix the breadcrumbs and cheese and sprinkle over the top.

Bake at 350 degrees F for 30 minutes, until browned and bubbly. To serve, cut in squares, like lasagna.

Source: "Superfoods: 300 Recipes for Foods That Heal Body and Mind" by Dolores Riccio

By Copasetic 1 from North Royalton, OH

Comment Was this helpful? 3

By 3 found this helpful
December 27, 2011
This salad is incredibly good and well worth the trouble of making it. I like it for special occasions.


  • 1 medium red onion, sliced into thin rings
  • 1/2 cup red wine vinegar
  • 1 small head each romaine, radicchio, red-leaf, and curly endive
  • 1/2 cup (2 oz.) pine nuts, toasted (you can substitute slivered almonds)
  • 4 whole scallions, thinly sliced on the diagonal
  • 3 oz. Parmigiano-Reggiano, shaved with a vegetable peeler into thin curls
  • 6 oz. thinly sliced prosciutto, cut into bite size squares
  • 1 cup lightly packed basil leaves
  • 1 cup lightly packed Italian, flat-leaf parsley
  • 8 large cloves garlic minced
  • 1/3 cup extra virgin olive oil
  • 4 - 6 Tbsp. balsamic vinegar
  • 1 - 2 Tbsp. dark brown sugar
  • freshly grated pepper


Soak the red onion slices in red wine vinegar for at least 30 minutes. Drain well just before using, making sure to keep the vinegar.

In a skillet, slowly cook the garlic in the olive oil over very low heat for about 8 minutes, until barely colored. This takes the raw flavor off. Remove and reserve. Turn the heat to medium high and add the vinegars (red and balsamic). Cook for a few minutes, or until the acids are slightly diffused. Add sugar to taste, and let bubble slowly for 1 minute. Taste, adjust vinegars and sugar, then stir in the garlic, olive oil, and pepper.

Top the salad with the drained red onions and scatter the reserved items (cheese, prosciutto, scallions, and pine nuts) over the top. Stirring the very warm dressing vigorously to combine, spoon it over the salad.

You can substitute an equal amount of good salami for the prosciutto to save some money. This salad is worth the expense of buying good cheese, though, and the cheese curls add a lot of flavor.

Don't add salt, it has enough natural salt in it.

By Copasetic 1 from North Royalton, OH

Comment Was this helpful? 3
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