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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?

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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.

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  • 1
    A little oil gets those small chunks really going. Works for me as well. Oct 18 '10 at 5:35
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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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I always do bacon in the microwave, on a plate, between paper towels. It's quick and the doneness is very controllable. Maybe try that with prosciutto bits?

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  • I've never tried that, I've taken to lightly baking in the oven for best results, but I will give it a try. Thanks
    – johnc
    Jun 10 at 23:44

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