Author: David Downie
Kale Salad with Persimmons, Feta, and Crisp Prosciutto
Author: Susan Spungen
Author: Andrea Albin
Author: Mark Peel
Author: Christine Hanna
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Add the prosciutto at the last minute to preserve the pretty pink color.
Author: Bon Appétit Test Kitchen
Author: José Andrés
Author: Thomas Keller
Author: Nancy Silverton
Prosciutto stuffed with pine nuts, arugula, gorgonzola, and currants.
Author: Clinton Kelly
We swapped the red sauce for crisp lettuce tossed in a bracing dressing-and we're into it.
Author: Jenny Rosenstrach
Author: Paul Grimes
Author: Betty Rosbottom
Author: Amanda Hesser
Author: Jill Silverman Hough
Author: Marlena Spieler
Author: Lachlan Mackinnon-Patterson
Author: Rozanne Gold
An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.