When it comes to the world of gourmet delights, prosciutto stands as a quintessential ingredient celebrated for its delicate flavor and rich history. For the cooking enthusiasts and charcuterie connoisseurs among us, exploring the culinary versatility of prosciutto can be both a delightful adventure and a rewarding gastronomic experience.

Here at Marky’s Caviar and Gourmet Foods, we've long championed the art of bringing exceptional flavors to your kitchen. Join us in a culinary exploration, as we detail inventive uses of your favorite prosciutto, transcending the customary bruschettas to introduce a world of new flavors and concepts that will elevate your cooking game.

Prosciutto Beyond Appetizers


Lemony Prosciutto Chickpea Salad


  • 1 can of chickpeas, drained and rinsed
  • 8 thin slices of prosciutto
  • 1 lemon, zested and juiced
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste


  1. In a large bowl, combine the chickpeas, lemon zest, juice, olive oil, and garlic. Toss to coat evenly.
  2. Add the sliced onion and parsley, mix gently, and season with salt and pepper.
  3. Lay the prosciutto slices on a baking sheet and bake in the oven at 350°F until crispy, about 10 minutes.
  4. Break the prosciutto into bite-sized pieces and add to the chickpea salad.
  5. Toss lightly and serve, garnished with additional lemon zest if desired.

Fig and Prosciutto Skewers


  • 12 fresh figs
  • 12 slices of prosciutto
  • 1/2 cup of balsamic glaze
  • 24 small fresh basil leaves


  1. Start by washing and drying the figs, and then cutting a cross shape, almost to the base.
  2. Then take a small spoon and open up where you made the cross, place a fresh basil leaf inside each fig.
  3. Take a single slice of prosciutto and cut it in half lengthwise, and then cut those strips in half horizontally.
  4. Wrap a strip of prosciutto around each fig, sealing in the basil leaf.
  5. Thread onto skewers, drizzle with balsamic glaze, and serve.

Citrus Seafood Ceviche with Prosciutto Canapés


  • 1/2 lb mixed seafood (shrimp, scallops, whitefish), diced
  • Juice of 3 limes
  • Juice of 1 orange
  • 1 serrano pepper, seeded and minced
  • 1/2 red onion, finely diced
  • 1 red bell pepper, finely diced
  • 1/4 cup chopped cilantro
  • 8 slices prosciutto
  • Salt and black pepper to taste


  1. Combine the diced seafood with the lime and orange juice, serrano pepper, red onion, and red bell pepper in a glass or stainless steel bowl.
  2. Cover and refrigerate for at least 2 hours, stirring occasionally.
  3. When the ceviche is ready, season to taste with salt and pepper and stir in the chopped cilantro.
  4. Lay out the prosciutto slices and top each with a spoonful of ceviche.
  5. Roll up and skewer with a toothpick to serve.

Prosciutto as a Main Ingredient

Prosciutto-Wrapped Chicken Breasts with Sage


  • 4 chicken breasts, boneless and skinless
  • 8 slices of prosciutto
  • 16 fresh sage leaves
  • 4 tbsp olive oil
  • Salt and black pepper to taste


  1. Preheat the oven to 375°F.
  2. Season the chicken breasts with salt and pepper, then lay 4 sage leaves on each breast.
  3. Wrap 2 slices of prosciutto around each breast, covering the sage.
  4. In a large ovenproof skillet, heat the olive oil over medium heat.
  5. Sear the chicken on all sides until the prosciutto is crisp, about 2 minutes per side.
  6. Transfer the skillet to the oven and bake for 10-15 minutes, until the chicken is cooked through.
  7. Serve hot and enjoy.

Creamy Prosciutto Pasta with Peas and Parmesan


  • 1 lb pasta, such as tagliatelle or fettuccine
  • 10 slices of prosciutto, sliced into strips
  • 1 cup frozen peas, thawed
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste


  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
  2. In a large skillet, sauté the prosciutto over medium heat until browned and crisp, about 4 minutes.
  3. Add the peas and continue to cook for 1-2 minutes.
  4. Reduce the heat to low and pour in the heavy cream, stirring to combine.
  5. Drain the pasta and add it to the skillet along with the parmesan cheese, stirring until the pasta is well coated.
  6. Season with salt and pepper to taste and sprinkle with parsley before serving.

Prosciutto-Wrapped Shrimp with Spicy Aioli


  • 12 jumbo shrimp, peeled and deveined
  • 12 slices of prosciutto
  • 2 tbsp olive oil
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tsp hot sauce
  • Lemon wedges, for serving


  1. Preheat the broiler.
  2. Wrap each shrimp with a slice of prosciutto, securing with a toothpick.
  3. Place the shrimp on a baking sheet and drizzle with olive oil.
  4. Broil for 3-4 minutes per side, until the prosciutto is crispy and the shrimp are opaque and pink.
  5. In a small bowl, mix the mayonnaise, garlic, and hot sauce to create the spicy aioli.
  6. Serve the shrimp with the aioli and lemon wedges on the side.

Snack Time with Prosciutto

Charcuterie Excellence: Prosciutto with Burrata and Nectarines


  • 12 slices of prosciutto
  • 1 ball of burrata cheese, torn into pieces
  • 3 ripe nectarines, sliced
  • Arugula for garnish
  • Balsamic glaze for drizzling


  1. Arrange the prosciutto, burrata, and nectarine slices on a serving platter.
  2. Garnish with arugula and drizzle with balsamic glaze.
  3. Pair with your favorite cracker or bread and enjoy.

Prosciutto Puff Pastry Twists


  • 1 sheet of puff pastry, thawed
  • 12 slices of prosciutto
  • 1 egg, lightly beaten
  • Sesame seeds, for sprinkling


  1. Preheat the oven to 400°F.
  2. Roll out the puff pastry on a lightly floured surface.
  3. Cut the puff pastry into strips about 1-inch wide.
  4. Place a slice of prosciutto on each strip of puff pastry.
  5. Twist the pastry and prosciutto together, then place on a baking sheet lined with parchment paper.
  6. Brush with the beaten egg and sprinkle with sesame seeds.
  7. Bake for 12-15 minutes, until golden brown and puffed.

Prosciutto-Wrapped Asparagus Bundles


  • 24 asparagus spears, trimmed
  • 12 slices of prosciutto, halved lengthwise
  • 2 tbsp olive oil
  • Salt and black pepper to taste


  1. Preheat the oven to 400°F.
  2. Lay out a slice of prosciutto, place 2 asparagus spears on top, and roll to encase the asparagus.
  3. Place the bundles on a baking sheet, seam side down.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Roast for 10-12 minutes, until the asparagus is tender and the prosciutto is crisp.
  6. Serve hot or at room temperature, as a delectable snack.

Tips for Serving Prosciutto

Mastering the art of serving prosciutto is not just about the recipes; it's about the experience and knowledge that enhance every gourmet occasion.

Proper Storage and Handling

Prosciutto should be stored in the refrigerator, tightly wrapped in plastic wrap or aluminum foil to prevent drying. It's best to consume prosciutto within a few days after opening. When slicing, it's crucial to use a very sharp knife or have it thinly sliced at your gourmet store to achieve that translucent finish.

Pairing Prosciutto with Wines and Other Beverages

The delicate saltiness of prosciutto pairs beautifully with a range of beverages. For casual gatherings, lighter white wines or rosés complement the subtle flavors well. When serving at a more formal event, a dry Champagne or full-bodied red like Barolo can elevate the tasting experience.

Discover Your Prosciutto Style

Each variety of prosciutto offers a distinct flavor profile, whether it's prosciutto di Parma, prosciutto di San Daniele, or another regional style. Trying various types can add depth to your culinary repertoire and open up a world of taste. Pairing denser prosciuttos with wine while reserving the softer, more delicate ones for antipasto platters can create a harmonious spread.


Prosciutto is more than just a popular antipasto. Its rich, savory taste and velvety texture can be used in an array of creative dishes, from salads and appetizers to main courses and snacks. By incorporating these innovative prosciutto recipes into your repertoire, you're not just creating meals — you're crafting experiences that celebrate the art of good food.

At Marky's, we're passionate about providing you with the finest gourmet ingredients to turn your culinary visions into reality. With a little imagination and a slice of prosciutto, the possibilities are as endless as the flavor combinations you can create.

Take inspiration from these recipes, and feel free to infuse your own style and tastes into them. The gourmet kitchen is your canvas, and prosciutto is your artistic muse. Remember, there's no wrong way to enjoy the delectable taste of prosciutto, so indulge, savor, and share in the joys of gourmet cooking with Marky's as your trusted companion.