Got a thing for that thin, savory, melt-in-your-mouth meat? Us too. This week, stock up on prosciutto and use it in your cooking each night.

Monday: Prosciutto & Pesto Pizza with Cottage Cheese & Arugula

Prosciutto, Pesto, Cottage Cheese & Arugula Pizza
Credit: Photography by Christopher Testani

This refreshing pizza is cheesy and creamy and salty and herby. Not to mention, it's a little healthier than any pizza you'd order out for!

Tuesday: Italian Antipasti Chef's Salad

italian antipasti chefs salad
Credit: Photography by Kate Mathis

Rachael says she makes this as a starter when she has guests, but eats it as a main course when it's just John and her at home. Take a page out of her book and make this hors d'oeuvres-y veggie and protein dinner tonight.

Wednesday: Prosciutto & Smoked Mozzarella Muffuletta 

Prosciutto & Smoked Mozzarella Muffuletta
Credit: Photography by Dan Saelinger

Sammies for dinner are always a fun time. Throw some super-tasty ingredients like prosciutto, soppressata, and fresh basil leaves onto hoagie rolls for a flavor-packed dinner the whole fam will love. 

Thursday: Prosciutto-Sage Chicken

Prosciutto-Sage Chicken

The only thing better than grilled chicken breast for dinner is prosciutto-wrapped grilled chicken breast for dinner, which the flavors of garlic and sage make even better. Plus, this easy dish only calls for a handful of ingredients!

Recipe: Try our Prosciutto-Sage Chicken

Friday: Creamy Prosciutto & Porcini Penne

creamy prosciutto and porcini penne

End the week by going full-on Italian! Add thin and juicy prosciutto to this creamy, cheesy penne dish fit to impress even the harshest food critics.

Shopping List

For the prosciutto & pesto pizza with cottage cheese & arugula:

  • 2 tbsp. plus 1 tsp. olive oil
  • 1 lb. pizza dough
  • 1/2 cup Pecorino Romano
  • 3/4 cup cottage cheese
  • 1/2 cup refrigerated pesto
  • 8 slices prosciutto
  • 1 cup arugula
  • 1 tsp. fresh lemon juice

For the Italian antipasti chef's salad:

  • 1/3 cup EVOO
  • 3 tbsp. white wine vinegar
  • 1/2 lemon
  • About 2 tsp. Dijon mustard
  • About 2 tsp. superfine sugar or honey
  • 1 tsp. each granulated garlic, granulated onion, and dried oregano
  • 1/2 tsp. crushed red pepper
  • Salt and pepper
  • 1 head romaine or 4 heads Little Gem lettuce
  • 1 small head radicchio
  • 1/2 seedless cucumber
  • 1/2 red onion
  • 1/2 pt. grape tomatoes
  • 4 to 5 slices deli-cut provolone
  • 1/4 cup drained sliced cherry peppers from a jar
  • 1/3 lb. bresaola (air-dried beef) from the deli section
  • 1/3 lb. thinly sliced prosciutto cotto or prosciutto di Parma
  • About 8 oz. Italian tuna in olive oil
  • 4 medium-boiled eggs (boil for about 8 minutes) or 4 hardboiled eggs
  • Marinated artichokes with stems, marinated sun-dried tomatoes, marinated mushroom caps, and caper berries

For the prosciutto & smoked mozzarella muffuletta:

  • 8-oz. ball smoked mozzarella
  • 1/4 cup EVOO
  • 2 long (8 inch) hoagie rolls
  • 1/2 cup chopped pitted green olives
  • 1/2 cup drained giardiniera
  • 1 beefsteak tomato
  • 4 large leaves romaine
  • 1/2 cup (packed) fresh basil leaves
  • 3 oz. thinly sliced ham
  • 3 oz. thinly sliced prosciutto
  • 3 oz. thinly sliced soppressata or salami
  • Pickle spears and celery sticks

For the prosciutto-sage chicken:

  • 2 6-oz. boneless, skinless chicken breasts
  • 18 fresh sage leaves
  • 4 thin slices prosciutto
  • 2 tbsp. EVOO
  • 2 tbsp. butter
  • 4 cloves garlic

For the creamy prosciutto & porcini penne: 

  • Salt and pepper
  • 1 lb. white or whole wheat penne rigate
  • 1 1/2 cups chicken stock
  • 1 oz. dried porcini mushrooms
  • 3 tbsp. EVOO
  • 1/4- 1/2 lb. prosciutto di parma
  • 1/2 lb. cremini mushrooms
  • 1 large shallot
  • 4 cloves garlic
  • 1 cup heavy cream
  • About 1/2 cup marsala or dry white wine
  • Grated parmigiano-reggiano
  • Finely chopped flat-leaf parsley