Prosciutto Recipe

Prepare prosciutto

Using clean hands, lay out 12 thin slices of 24-month Parma prosciutto on a board or plate, slightly overlapping. Keep covered lightly with plastic wrap while preparing dough so they remain pliable.

Crisp the sage

In a small skillet, heat 2 teaspoons of the olive oil over medium-high heat. When shimmering, add the sage leaves in a single layer and fry 8–12 seconds until they become bright green and crisp. Remove with a slotted spoon to a paper towel to drain. Season lightly with a pinch of salt if desired.

Finish prosciutto

Just before serving, drizzle the remaining 1.5 tablespoons olive oil lightly over the prosciutto slices and grind 1 teaspoon fresh black pepper evenly across them. Fold each slice loosely or roll into small rosettes to present with fried sage and crisp dough.

Make quick dough

In a medium bowl combine 1 cup all-purpose flour, 2 tablespoons fine semolina, and 1 teaspoon fine sea salt. Cut in 2 tablespoons cold cubed butter with a pastry cutter or two knives until mixture resembles coarse crumbs. Add 3 tablespoons cold water and gently mix until a cohesive dough forms — do not overwork. If dough is too dry, add up to 1 teaspoon more water.

Rest and roll

Form the dough into a flat disk, wrap in plastic and rest in the refrigerator 15 minutes. On a lightly floured surface, roll the dough as thin as possible (about 1–2 mm). Using a 2½–3 inch round cutter or a glass, cut out 12 rounds. Re-roll scraps and cut additional rounds as needed.

Fry the dough rounds

Pour 1 cup vegetable oil into a heavy skillet to a depth of about 1/8–1/4 inch and heat over medium heat until a small piece of dough sizzles immediately (about 350°F / 175°C). Fry the dough rounds in batches — do not overcrowd — 20–40 seconds per side or until they are puffed slightly and golden at the edges. Use tongs to flip once. Remove to paper towel-lined tray to drain and immediately season lightly with a pinch of salt. While warm, you can shape some rounds over a rolling pin or bowl to form shallow cups if desired; they will crisp as they cool.

Arrange three fried dough rounds per serving on a plate. Place 3 folded or rosette-shaped prosciutto slices over or beside the dough. Tuck a crisp sage leaf on each prosciutto piece. Sprinkle 1 teaspoon lemon zest over the dish for brightness and scatter microgreens or baby arugula as a bed or garnish. Serve immediately so dough and sage remain crisp.