13 Best Rated
Dishes with Prosciutto Crudo

Typically shared among groups and consumed by the slice, the Roman invention known as pizza alla pala is a long, oval-shaped flatbread made with a high-hydration, long-rising dough. It is baked in electric ovens, transferred to a wooden board called pala, then topped with various fresh ingredients. The pizza is characterized by a thick crust and a tender, fluffy interior, while the toppings can be anything from prosciutto and cherry tomatoes to various cheeses, olives, and spicy salami.Expand

This Italian pizza variety is prepared with a base of classic pizza dough that is topped with mozzarella and then shortly baked. The fresh ingredients added on top typically include cherry tomatoes, arugula, prosciutto, and parmesan cheese shavings.Expand

This dish is one of the most traditional Roman dishes, and it is deeply rooted in regional cuisine. The name of this Italian classic comes from salti in bocca, meaning it jumps in the mouth, which is exactly what the flavors of saltimbocca do. The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavored with fresh sage, then sautéed in white wine. Even though the original recipe for saltimbocca is supposedly centuries old, the first written trace of this dish was found in Pellegrino Artusi’s 1891 cookbook La Scienza in Cucina e l’Arte di Mangiar Bene, in which he claims to have enjoyed this famed dish at Roman trattoria Le Venete. However, saltimbocca alla Romana is often said to have originated not in Rome, but in Brescia, a Lombardian city nestled at the foot of the Alps, where an almost identical dish dubbed saltimbocca alla Bresciana has been prepared since the early 1800s. Regardless of its true origins, saltimbocca is one of Rome’s favorite secondi piatti today, and it is usually enjoyed with a side of green vegetables such as piselli alla Romana, Roman-style green peas.Expand

Piselli con prosciutto is a traditional dish originating from Rome. It's made with a combination of sweet and tender Roman green peas, prosciutto crudo, butter, onions, parsley, salt, pepper, and chicken or beef bouillon. If desired, minced fresh mint can also be added to the dish as it's well known that peas and mint go together hand in hand. The onions, prosciutto, and parsley are sautéed in butter, followed by the peas and the bouillon. The dish is seasoned with salt and pepper and cooked over low heat until the peas become tender. Before serving, it's recommended to sprinkle chopped mint on top of the dish. Piselli con prosciutto can be served as an appetizer or a side dish.Expand

Prosciutto e melone or prosciutto and melon is one of the most common summer appetizers in Italy. The simple, classic Italian combination of these two ingredients is usually served with pieces of melon wrapped in prosciutto and speared on skewers. Sometimes, the dish is drizzled with balsamic vinegar, adding a nice touch to the already colorful combination. It is recommended to use only high-quality Italian prosciutto such as Parma or San Daniele.Expand

Involtini di manzo is a traditional meat dish originating from Rome. These beef rolls are usually made with a combination of beef slices, prosciutto, carrots, garlic, celery, tomatoes, white wine, olive oil, salt, and pepper. The beef slices are seasoned with salt and topped with a slice of prosciutto, carrot sticks, and celery sticks. The meat is rolled up and secured with toothpicks before the rolls are browned in olive oil and removed from the pan. The garlic is cooked in the same pan with the tomatoes and wine. Once the alcohol evaporates and the sauce begins to simmer, the rolls are placed back into the pan and cooked for more than an hour. Once everything is cooked, the beef rolls and sauce are served warm, often with pasta such as spaghetti. It's believed that the dish tastes even better when reheated the next day.Expand

Utica greens is a traditional Italian-American dish originating from Utica in New York. The dish is usually made with a combination of escarole, prosciutto, olive oil, cherry peppers, garlic, breadcrumbs, salt, pepper, and Parmigiano-Reggiano. The greens are blanched until nearly limp, plunged into an ice bath to stop the cooking, then drained. The prosciutto, garlic, and cherry peppers are sautéed in olive oil, and then mixed with the chopped greens and seasonings. A cup of grated cheese and the oreganato consisting of olive oil, breadcrumbs, and Parmigiano-Reggiano is added to the pan and stirred with the other ingredients. The pan is placed under the broiler until the top browns, and the dish is then sprinkled with more cheese and served immediately. Utica greens were popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant.Expand

Ragù di prosciutto crudo is a traditional meat-based sauce originating from Italy. It's usually made with a combination of prosciutto crudo, onions, tomato purée, white wine, and extra-virgin olive oil. This simple ragù is made by frying the onions in olive oil, and when it becomes golden, the chopped prosciutto crudo is added to the pan, stirred, and browned for a few minutes. The ingredients are deglazed with white wine, and when the alcohol evaporates, tomato purée is added to the mixture. The ragù is covered and simmered over low heat. It's important not to overcook the ragù because the prosciutto is already very tasty and salty. If desired, celery, carrots, bay leaves, rosemary, and meat stock can be added to the ragù to further enrich the flavors. It's recommended to serve ragù di prosciutto crudo with pasta such as tagliatelle or pappardelle.Expand

Petto al forno is a traditional dish consisting of roasted veal breast. It's made with a combination of boneless breast of veal, butter, prosciutto crudo slices, sage, rosemary, olive oil, and seasonings. The breast is pounded until thin, seasoned with salt and pepper, topped with prosciutto, rosemary, and sage, then rolled up and tied with a string. The meat is placed in a roasting pan, dotted with butter and drizzled with olive oil, then roasted and basted for more than an hour. Before serving, the dish should stand for a few minutes, and it's then carved into slices.Expand

Alouettes sans têtes is a traditional meat dish. It's made with a combination of thin slices of beef, prosciutto slices, bread crumbs, garlic, shallots, parsley, paprika, carrots, celery, leeks, olive oil, white wine, butter, and tomatoes. The slices of beef are topped with the prosciutto slices and a combination of breadcrumbs, garlic, shallots, paprika, and parsley. They are rolled and tied with kitchen string, then browned in olive oil. The vegetables are sautéed and the rolls are placed back into the pan, followed by the wine and tomatoes. The dish is simmered for a few hours until the rolls are fully cooked and the sauce thickens. The name alouettes sans têtes means larks without heads, referring to the visual appearance of the dish.Expand