Prosciutto San Daniele Recipes

Risotto, pasta, meat, seafood… more than just on its own, Prosciutto San Daniele goes together exceedingly well with a wide variety of ingredients: ten quick recipes for appreciating Prosciutto San Daniele at its best.

Tagliolini with Prosciutto San Daniele
Ingredients for 6 people

400 g tagliolini
200 g Prosciutto San Daniele
50 g butter
200 g fresh cream
6 slices Prosciutto San Daniele


Coarsely mince the prosciutto (preferably from the foot). Melt the butter in a frying pan and brown the meat. Add the cream and blend well. Meanwhile, cook the tagliolini “al dente” in salted water, drain and add to the frying pan. Combine well. Place a slice of prosciutto on each of the plates and wrap the tagliolini in the prosciutto. Garnish with poppy seeds.

Risotto with Prosciutto San Daniele
Ingredients for 4 people:

300 g rice
6 slices Prosciutto San Daniele, two of which thinly sliced
broth as required


Prepare a creamy risotto “Parmesan style”. Spread the risotto on the plates. Distribute the julienne over the top and add the remaining slices of prosciutto in the center.

Potato tortelli with Prosciutto San Daniele
Ingredients for 4 people

For the dough :
200 g potatoes
2 eggs
80 g flour
pinch of nutmeg
salt and pepper to taste

For the filling
100 g Prosciutto San Daniele
50 g bread
1 glass milk
10 g chives
10 g parsley
50 g fresh ricotta cheese
1 egg
pinch of nutmeg

For the topping
60 g butter
4 sage leaves
50 g Prosciutto San Daniele cut into thin strips
100 g smoked ricotta cheese


Peel, boil and mash the potatoes, then set aside to cool. Add the eggs, nutmeg and flour, and work into a smooth dough. Roll the dough to a thickness of 3 or 4 millimeters and cut from it circles of pastry 10 centimeters in diameter. Soak the bread in the milk. When it is nice and soft, add the prosciutto, the ricotta, the chives, the parsley, the egg and the nutmeg. Mix and squeeze to form a firm mixture. Brush the pastry circles with beaten egg and place a tablespoon of the filling in the middle. Close the four sides to form a small package. Place the tortelli in boiling salted water, remove them when the water begins boiling again and serve 4 or 5 per plate. Top with melted butter, sage, finely grated smoked ricotta and the prosciutto cut into very fine strips. Serve hot with Ribolla Gialla wine.

Roulade of Prosciutto San Daniele “Bahian style”
Ingredients for 6 people

18 slices Prosciutto San Daniele
18 slices ripe pineapple
600 g crescenza (soft cheese
100 g chopped chervil or parsley
70 g chopped basil
200 g slivered almonds
80 g honey
200 g whole yogurt
50 g extra virgin olive oil
salt and pepper to taste


Sear the pineapple briefly, then cool it immediately in iced water. Prepare the filling by mixing all the remaining ingredients except the prosciutto, adding salt and pepper to taste. Layout the slices of prosciutto, place the pieces of pineapple on top with the filling to one side. Roll the prosciutto to form roulades. Garnish with grated coconut.

Rump steak with Prosciutto San Daniele and red wine sauce
Ingredients for 4 people

600 g boneless rump
8 slices Prosciutto San Daniele

For the sauce
1/2 l red wine
1 shallot
2 laurel leaves
200 ml beef stock
whole peppercorns


Cook the wine, together with the shallot, the laurel, and the peppercorns, until the wine sugar, begins to caramelize. Add the beef stock, bring it gently to a boil, and filter the liquid. Melt the butter in a casserole dish and brown the rump on both sides, completing the cooking in the oven. Place the rump on plates on which the sauce has already been poured. Finish by covering the silverside with the slices of Prosciutto San Daniele.

Roasted king prawns with Prosciutto San Daniele
Ingredients for 6 people

24 king prawns
24 slices of Prosciutto San Daniele
24 small leaves of fresh laurel
10 ml cognac
Two tablespoons olive oil


Shell the king prawns, preferably without removing the head. Sprinkle with salt and pepper to taste and place a laurel leaf on the back of each prawn. Wrap each prawn in a slice of Prosciutto San Daniele and put them in a roasting pan, brushing them lightly with olive oil. Place the roasting pan on the heat for ten minutes, taking care not to burn the prosciutto. Add the cognac and evaporate it. Serve the prawns with potato puree prepared with olive oil.

Tasca di carne bianca al Prosciutto San Daniele
Dosi e preparazione per una persona.

Preparate della carne bianca, possibilmente girello, del peso di un etto circa. Tagliatela a tasca e passatela quindi nella farina, poi nell’uovo e, infine, nel pane grattugiato. A questo punto friggete in padella con poco olio. A cottura finita, aprite la tasca e farcitela con il Prosciutto San Daniele disposto a ventaglio. Servite con salsa primavera (pomodoro fresco battuto fine e condito con olio naturalmente extravergine d’oliva, pepe, sale e basilico).

Sweetbread with mushroom sauce wrapped in Prosciutto San Daniele

Ingredients for four people
4 slices of Prosciutto San Daniele
400 g sweetbread
30 g dried mushrooms
Four large champignons
1/2 dry glass Marsala
100 g butter
Two ladles chicken broth olive oil
salt and pepper


Saute the sweetbread in the frying pan, add salt and pepper to taste, and set aside. Slice the champignons, saute lightly in oil and butter, adding salt and pepper to taste. Remove them from the frying pan, leaving however the juice which has formed. Add to the frying pan the dried mushrooms which have previously been soaked and sliced, and saute, adding the Marsala and allowing it to evaporate. At this point, add the two ladles of chicken broth and allow to simmer. In the meantime, prepare a very light roux of melted butter and flour on low heat, stirring continuously and not allowing it to come to a boil. Add the mushrooms and broth and allow to thicken. After placing the sweetbread and the champignons on the slices, lay out the Prosciutto San Daniele and roll up the prosciutto. Pour the sauce onto a large serving dish and lay the filled prosciutto rolls on the sauce. Garnish the plate with a sprinkling of finely chopped parsley.

Roulade of Prosciutto San Daniele and Witloof chicory
Ingredients for five people
5 Witloof chicories (Belgian endives)
10 slices of Prosciutto San Daniele
400 g of fontina cheese thinly sliced
butter as required


Take five firm white Witloof chicories and boil them whole in salted water. When they are cooked, cut them lengthwise and place them on a cloth to dry. When dry, wrap each chicory half in a slice of Prosciutto San Daniele. Lightly grease a baking dish with butter Place the rolls in the baking dish and sprinkle them with the thinly sliced fontina. Place the baking dish briefly under the grill to melt the cheese. Then, you can place it in the oven until a kind of gratin is obtained. Serve immediately.

Pennette with Prosciutto San Daniele
Ingredients for 4 people
300 g wholemeal penne
150 g Prosciutto San Daniele
100 g taleggio cheese
1/2 g truffle oil


Slice the prosciutto into short strips and cover them with truffle oil. Dice the taleggio and add to the cooked, drained, and still hot pennette. Combine the ingredients well and add the prosciutto and truffle oil. Mix well and serve.

Courtesy of Consorzio del Prosciutto San Daniele

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at