Prosciutto Purses Recipes

PROSCIUTTO PARMESAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
• Lightly grease a skillet with cooking spray. Cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on paper towels.
• Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.

PROSCIUTTO PURSES

Steps:

• Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
• Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
• Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.

PROSCIUTTO PURSES

Steps:

• Gently scrape out the seeds and membranes from the cantaloupes and honeydews. Using a melon baller, scoop out balls from the flesh and place the melon balls in a large bowl. Discard the skin. Trim the prosciutto slices into 2 1/2-inch squares. Cover the prosciutto loosely with plastic wrap to prevent it from drying out while assembling the purses. Place one melon ball in the center of one prosciutto slice, then fold all the sides of the prosciutto over the melon ball as for a package. Place the finished purse, seam side down, on a baking sheet and cover with plastic wrap. Repeat with remaining prosciutto squares and melon balls. (The prosciutto balls can be prepared up to this point 1 day ahead. Keep tightly covered with plastic wrap and refrigerate.) Using a vegetable peeler and pressing firmly, shave the parmesan into long slices (the cheese will crumble if too little pressure is used). Decoratively arrange the Parmesan slices on a large platter. Place a prosciutto purse atop each Parmesan slice and serve.