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Thumb_18497_Turkey Saltimbocca

Thumb_18497_Turkey Saltimbocca

A twist on classic Italian saltimbocca, this recipe uses turkey tenders, the long muscles found underneath the breast meat, instead of veal. The tenders come in packages of two, and are usually enough for four servings with pasta on the side.

Thumb_7173_Asparagus, Prosciutto, Brie And Mixed Lettuce Salad

Thumb_7173_Asparagus, Prosciutto, Brie And Mixed Lettuce Salad

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_18767_Focaccia With Fennel, Prosciutto And Fresh Mozzarella

Thumb_18767_Focaccia With Fennel, Prosciutto And Fresh Mozzarella

Here our basic focaccia dough is adorned with fennel, prosciutto and fresh mozzarella. Substitute ham and any other cheese for the prosciutto and fresh mozzarella if you'd like.

Thumb_10094_Risotto With Artichoke Hearts, Prosciutto And Basil

Thumb_10094_Risotto With Artichoke Hearts, Prosciutto And Basil

You can use fresh artichokes for this simple risotto, but it's a lot of work, and frozen hearts are often better anyway. Do not use canned or jarred artichoke hearts. Be sure to simmer the broth before adding it to the risotto.

Thumb_7117_Prosciutto, Mozzarella And Basil Pita Pizza

Thumb_7117_Prosciutto, Mozzarella And Basil Pita Pizza

We love to use lavash or pita as pizza crust. It's fast, easy and gets perfectly crispy, especially when you go light on the toppings and really crank up the oven. New to cookthink?  Welcome!  Try our innovative search tool, or take a look at the blog. 

Thumb_6167_Veal Cutlets Stuffed With Prosciutto And Sage

Thumb_6167_Veal Cutlets Stuffed With Prosciutto And Sage

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_10263_Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette

Thumb_10263_Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette

The prosciutto makes this an Italian take on a classic Spanish tapas plate. If you found it in Spain, it'd have jamon serrano and maybe some finely chopped peppers sprinkled on top. We like to wrap the asparagus while it's still warm, because the heat sets off just enough of the prosciutto's dark scent.

Thumb_11977_Puerto Rican Clams

Thumb_11977_Puerto Rican Clams

Clams in the marketplace that gape open often do so because they are in a weakened state from being out of water for a long time. Tap on them; if they pull shut, the clams are okay to cook. If they don't respond, discard them. Read more about this recipe in the Washington Post.

Thumb_13224_Prosciutto-Wrapped Radishes

Thumb_13224_Prosciutto-Wrapped Radishes

In France, radishes are accompanied by a dollop of soft butter and a bit of coarse salt. Why not trade the rich, saltiness of butter for the rich saltiness of cured pork? Read more about this recipe at the Cookthink blog.

Thumb_11426_Chilled Cantaloupe Soup With Chives And Prosciutto

Thumb_11426_Chilled Cantaloupe Soup With Chives And Prosciutto

If you like, replace the lime juice with sweet wine in this simple, elegant starter. You can read more about this recipe on the Cookthink blog.

Thumb_10111_Radicchio And Prosciutto Risotto

Thumb_10111_Radicchio And Prosciutto Risotto

The slightly bitter radicchio goes so well with the creamy, cheesy rice and the salty prosciutto. It also stains the rice red and makes a unique looking dish with the chopped parsley. Try it alongside a firm-textured fish, or roasted or grilled pork.

Thumb_10137_Risotto With Bacon, Asparagus And Rosemary

Thumb_10137_Risotto With Bacon, Asparagus And Rosemary

The earthiness of fresh asparagus is enhanced by woodsy rosemary and rich salty bacon in this risotto. Tangy pecorino rounds out the taste and flavor spectrum. Try substituting pancetta or prosciutto for the bacon, and marjoram or oregano for the rosemary.


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