How to make prosciutto crisp

This is how to make a crispy prosciutto in 5 minutes: a simple but elegant way to add a savory crisis to salad, paste dishes, soup, or even your morning eggs. Italian human rights slices as thin as paper turn into salty and fine chips with a few minutes heat. Whether you use an oven or air frying, it is an easy trick that adds a big taste with a minimum effort.

One-Obdrients Recipe? Oh yes! The only equipment you need is a baking sheet/tray and parchment paper. You can choose to maintain a complete prosciutto slices to dip or sandwich, or break it into crispy prosciutto chips to sprinkle salads (replacing crispy pieces of meat), pizza, or even simple cheese boards for a little crispy and many flavors.

What is Prosciutto?

Perhaps the most popular slices in Italy, Prosciutto are translated into “ham” in Italian. It was made exclusively from the pig’s hind legs and aged through a dry drug process, then thinly sliced. Usually there are two types of prosciutto: Human rights cookedcooked, and Raw Hamwhich is not cooked but healed.

Types and General Areas

• Parma – House from Parma HamOne of the most famous types, known for its sweet and smooth taste. This is PDO (Designation of Origin).
• San Daniele – produce San Daniele HamOther high -quality PDO HAM which is slightly darker and more complex in taste than Parma.
• Tuscany – Make a stronger version and often more salty name Ham Tuscan.
• Modena and Veneto – Also known for their own regional style.

Choosing the best prosciutto

In the US, many famous brands do not produce high quality prosciutto. This is what must be sought:

Find the DOP or PDO label

• Hubcap (Protected origin denomination) or PDO (The appointment of protected origin) means it is a real agreement – made in accordance with strict traditional standards in certain areas. I also mentioned this appointment when talking about San Marzano tomatoes.
• Look for:
  • Parma Dop Ham
  • San Daniele Dop Ham

Check his appearance

• Must be silk and translucent when thinly sliced.
• Color must range from reddish pink to dark redwith cream white fat.
• Avoid dull and gray sliced ​​prosciutto sliced ​​or yellowing fat -it is a sign of poor oxidation or treatment.

Method for making prosciutto crispy

Prosciutto crispy in the oven

Heat the oven up to 400 ° F/200 ° C. Cover a baking sheet/large tray with parchment paper. Cover the slices in the pan evenly separate. Bake for 5-8 minutes or until crispy.

Prosciutto crispy in air frying

Heat your air frying up to 400 ° F/200 ° C. Place the slices as much as it will fit in one layer in the basket. Cook for 5-8 minutes until crispy.

Prosciutto crispy in the microwave

I don’t recommend this method. While some said that Prosciutto Microwave for 30 seconds between two sheets of paper towels, I felt not. Instead of being crispy, finally wrinkled and chewy.

The use of crispy prosciutto

For this photo shoot, I ran the peak of Costini Baked with my dried Tomato pesto, homemade Ricotta, and fresh basil, along with several crispy bits of prosciutto. It makes a good lunch. Described above.

Also, prosciutto chips make delicious and crispy snacks and are good to dip. Their salty couple with fruit – I have added it as a crispy topping to my grill pir salad, and they are perfect with burrata and scorched peach. Oh, and don’t forget the favorite tomatoes of everyone Bruschetta – underestimated above to add texture. You can see this picture above.

If you make my crispy prosciutto, please leave the star ranking in the recipe. You can also leave a comment or ask the questions below.