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Prosciutto

Prosciutto Wraps - Back to Top

Sliced GIGI BRAND Prosciutto
Cream Cheese
Chopped Pine Nuts

A wonderful appetizer. Chop pine nuts and combine into cream cheese. Hand mix well, until creamy. Place 1 teaspoon of mixture on end slice of prosciutto and roll. Arrange on a platter and watch it disappear!

Enjoy!

Thanks Jean, for a real treat!


Patio Pasta - Back to Top

1/4 pound GIGI BRAND Prosciutto (thickly sliced)
1 pound pasta (penne)
5 ripe tomatoes
14 fresh basil leaves
5 cloves garlic
1-1/2 sticks butter
2 tablespoons olive oil


Cook pasta following directions, leave al dente. Finely chop Prosciutto.
Rinse and pat dry basil leaves, roll leaves together and finely slice, set aside. Mince garlic, coarsely dice 5 tomatoes, set all aside. Heat in a large skillet 2 TBS. olive oil and 1/2 stick butter. Add garlic and allow to turn golden.
Immediately add 1 stick of butter and tomatoes. Stir and allow to reduce slightly, add chopped prosciutto and basil leaves. Stir for two minutes. Remove from heat and add pasta, stir and serve immediately.


Chicken Alla Bolognese, Parma Style! - Back to Top

6 boneless chicken breasts
6 slices GIGI BRAND Prosciutto
6 slices provolone
5 Tablespoons butter
2 Tablespoons olive oil
1/2 cup marsala
2 Tablespoons. flour
Parmesan cheese (or Don's favorite, Swiss cheese)
Salt & pepper

Pat chicken breasts in flour then sprinkle lightly with salt and pepper. Melt butter and olive oil in a skillet over medium heat. Saute chicken breasts on both sides, then place in a baking dish. Add marsala to mixture in pan. Reduce 1 minute, then pour over chicken breasts. Place a slice of Prosciutto then provolone over chicken breast and sprinkle with parmesan cheese. Bake in a preheated 400 degree oven for about five minutes or until done.


Bruschetta Parma Style - Back to Top

1/4 lb GIGI BRAND Prosciutto (chopped)
1 loaf crusty Italian bread (Tuscan bread preferably)
3 tomatoes diced and drained
4 to 6 cloves garlic minced
1 small onion minced
3 to 4 TBS. olive oil
Salt/pepper
Parmagiano cheese

Have bread sliced approximately 1/2 inch thick. Put slices under broiler and lightly brown. Take out and flip over, very lightly brown other side. In a bowl, combine Prosciutto, tomatoes, onion, garlic and olive oil with a dash of salt and pepper. Spoon mixture over bread and sprinkle with cheese. You can garnish with fresh basil.