Crisp Candied Prosciutto Wafers

Kitchen Tested
  • Yield 4-6 servings
  • Prep 10 mins
  • Cook 40 mins

These crisp & salty-sweet wafers of Italian dry-cured ham are delicious all by themselves or as a nibble with cocktails.

You'll need a kitchen mini-blowtorch to make these tasty little treats.


3 tablespoons unsalted butter
3 tablespoons olive oil
8 to 12 -- wafer thin slices Prosciutto di Parma
-- Confectioners' sugar


  1. Heat butter and oil in a skillet over medium-high heat until hot and bubbling. Place prosciutto in the pan in one layer and fry, turning once, until buckled like bacon and a rich mahogany color.
  2. Remove prosciutto and drain well on absorbent paper while you fry the remaining pieces. Cool completely. (They should be crisp like bacon.)
  3. Dust each piece of prosciutto generously with confectioners' sugar and then heat with a kitchen blowtorch until the sugar is delicately caramelized. Do not overbrown or the prosciutto will be bitter. Let cool until crisp.

Recipe by Chef Alberto Rossetti and Damon Fowler



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