Crisp Prosciutto Food

CRISP PROSCIUTTO

Steps:

• Heat oven to about 400 degrees. Arrange 2 slices prosciutto in a single layer on a baking sheet. Brush with olive oil until crisp and deep golden brown, about 9 minutes, rotating halfway through.

PROSCIUTTO CRISPS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
• Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
• Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.

CRISPY PROSCIUTTO

Steps:

• Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.

CANDIED PROSCIUTTO

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Lay the prosciutto slices on the parchment without touching.
• In a small bowl, mix together the sugar, salt, allspice and cayenne.
• Brush each slice of prosciutto with some olive oil and sprinkle with the spice mix.
• Place the baking sheet in the preheated oven and bake until the ham is beginning to crisp and the sugar is caramelized, 16 to 18 minutes.
• Transfer the slices to a cooling rack to cool completely. Blot with a paper towel if beads of oil form.

PEA SOUP WITH CRISP PROSCIUTTO

Steps:

• Preheat oven to 325 degrees. Place prosciutto slices on a baking sheet lined with parchment paper, and bake until crisp, about 18 to 20 minutes, turning once. Transfer to a plate lined with paper towels, and blot to remove excess oil. Cool.
• In a stockpot, heat 3 tablespoons olive oil and saute onions with a pinch of salt over medium heat until soft but not browned, about 10 minutes. Add potatoes, another pinch of salt and just enough water to cover; cook until soft, about 15 minutes. Add shelled peas and sugar snaps with enough hot water just to cover them. Cover pot, and simmer until peas are tender, about 10 minutes. Remove from heat, and puree soup in a food processor or blender in small batches. Add salt and pepper to taste. Ladle into soup bowls, and drizzle with olive oil. Serve with crisped prosciutto on top.

CRISPY PROSCIUTTO CHICKEN

Steps:

• Heat oven to 180C/160C fan/gas 4. Wrap each chicken thigh in one slice of prosciutto and place on a baking tray. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Meanwhile, put the lentils in a medium saucepan and gently warm through with the sundried tomatoes and half their oil. Spoon the warm lentils onto four plates and top with the chicken

CRISPY PROSCIUTTO - BAKED

Steps:

• Preheat oven to 350 degrees F.
• Place slices of prosciutto flat on parchment paper over a baking sheet.
• Bake about 13 minutes, or until fairly crisp.
• Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
• Credit goes to Maito & this recipe: http://www.food.com/recipe/fig-and-crispy-prosciutto-salad-319957?oc=linkback.