This may seem like an obvious question, but I have a couple of recipes that I make a lot that require crumbling crisped prosciutto over / in them.

Whilst I have experimented with many frying / baking techniques to crisp the prosciutto to a consistency that will crumble nicely without being burnt, oily or rubbery, I have never quite perfected it.

Does anyone have any tips that may help?


I've done this with both diced prosciutto and thinly sliced prosciutto. For the diced, tossing in a little oil and searing seems to work best. For the thinly sliced, popping it on a cast iron surface and placing it in a 350 degree oven does very nicely.

  • A little oil gets those small chunks really going. Works for me as well. – sysadmin1138 Oct 18 '10 at 5:35

When I want prosciutto to crumble, I take thin slices and deep fry until completely desiccated. Dry well on two changes of paper towel (or cloth), then crumble when cooled.

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