Crisp Candied Prosciutto Wafers

  • Yield: 4-6 servings
  • Prep: 10 mins
  • Cook: 40 mins

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


3tablespoons unsalted butter
3tablespoons 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

Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 0
  • Fat 22g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 10g
  • Cholesterol 45mg
  • Sodium 750mg
  • Potassium 0
  • Carbohydrate 1g
  • Fiber 0
  • Sugars 0
  • Protein 8g
  • Trans Fat 0
  • Vitamin A 6%
  • Vitamin C 0
  • Calcium 0
  • Iron 2%