This Italian prosciutto dip is a rich and delicious recipe that requires only 5 ingredients, a blender and a bowl. Just let it sit in the fridge and in 2 hours it will be ready to serve as an appetizer, accompanied by bruschetta, crackers or baguette.
I must confess that I have been making this recipe for almost 10 years. Robert, my husband, is a real lover of it and we enjoyed usually this dip or mousse as a dip accompanied by some crackers or crostini. If we have guests instead we serve it over round pieces of toasted sandwich bread and make it more like small bites. It is a very versatile dish!
Why you will love this dip
– Ready in 15 minutes + Resting time, I usually make it overnight and let it rest in the fridge.
– Tasty, rich and luscious. It will be devoured in less than the time you spent making it.
– It is great for many occasions: a few people gathering, a picnic, date, Christmas dinner or Thanksgiving.
Italian Prosciutto Dip Ingredients
To make this fantastic Italian dip, you will need the following ingredients:
Prosciutto Cotto: this is the star ingredients of the recipe. Prosciutto Cotto is obtained by salting and cooking the pork thigh. The Prosciutto Crudo instead is seasoned with salt and hang on to dry and age for few months. Make sure you will select a high-quality Prosciutto, possibly from Italy. American ham tends to be saltier and has a different taste, not ideal to make this recipe.
Interesting swap for Prosciutto are: smoked salmon for those who do not eat meat. Another richer option would be making this dip with mortadella and using some pistachio instead of the peppercorn and parsley. If you want a stronger flavor, you could add 2 tablespoon of brandy.
Cream: you will need a liquid ingredient to blend it together with the ham. The cream is making the dip richer and luscious. Use full fat heavy cream. The amount of butterfat contained in the cream will determine how well cream will whip and how stable it will be. Higher fat creams tend to taste better, have a richer texture, and don’t curdle as easily when used in cooking. Instead of the cream, you can use cream cheese or sour cream. I think though cream is better as it does not overpower the delectable taste of the ham.
White pepper: this spice enhances the ham flavor. Some crushed pink peppercorns and some parsley leaves will be adding a touch of color to the presentation. Italians do not use much cream in cooking. Our go-to creams are Mascarpone to enrich pastas or risotto and of course in tiramisu. And we like a dollop of whipped cream sometimes as a side with pear and apple cakes. So I researched a bit about the different creams in order to give you a guideline for the best result! (Source: What’s cooking America) Definitely for this recipe the choice of heavy cream stays in the middle, ensuring the right equilibrium of richness and thickness. Double cream could work as well, but do not over whip it!
To prepare this dip, you can use a blender or an immersion blender. The procedure is the same. Place in a blender the ham, coarsely chopped, then add half of the cream and the white pepper,. Pulse, adding little by little the rest of the cream. Place the dip in a serving bowl and refrigerate it for 2 hours. Before serving it, make a diagonal cross, add the parsley in the center and sprinkle the crushed pink peppercorn on top. HOW TO MAKE THE PERFECT ITALIAN ANTIPASTO PLATTER ROASTED GRAPES AND GOAT CHEESE BRUSCHETTA OLIVE ASCOLANE (ITALIAN STUFFED OLIVES) SICILIAN ARANCINI (RICE BALLS)
I suggest serving this Italian Prosciutto Dip as an appetizer in a bowl with some toasted bread. Alternatively, you could use and make individual bites: make some circular tartine with some sandwich bread and with the help of a pastry bag, spread elegantly the mousse over. Add some pink peppercorn to decorate it. You can store it in the refrigerator for 3-4 days in an airtight container. It also works as a make-ahead appetizer. This mousse is very thick and dense. I recommend pairing it with a wine with some sweetness, bold fruity note, and high acidity. A Prosecco from the Veneto region will never disappoint as its bubbles in general pairs well with cured meats. Another great pairing, a little bit unusual would be with Moscato d’Asti from the Piemonte region. Its sweet floral notes will contrast the saltiness of the dip. Recipe cards powered by WP Recipe Maker.
What are the different kind of cream?
Type
Butterfat Content
Uses
Half and Half
12% fat (range 10.5-18%)
In the United States, half and half is a mix of 1/2 whole milk and ½ cream, typically used as a cream in coffee. Half-and-half does not whip, but it can be used in place of whipping (heavy) cream in many recipes for less fat cooking.
Single Cream
20%
Cream with a low fat-content, which does not thicken when beaten. Used in both sweet and savory dishes. Also know as light cream.
Light Cream
20% fat (range 18-30%)
Pretty much the same as half and half. Also know as coffee cream or table cream. Will whip if it contains 30% butterfat but will not be very stable. Generally contains only 20% butterfat. Also know as single cream. Light cream is not available everywhere.
Whipping Cream
30%
Cream with enough butterfat in it to allow it to thicken when whipped. Does not whip as well as heavy cream but works well for toppings and fillings.
Almost all whipping cream is now ultra-pasteurized, a process of heating that considerably extends its shelf life by killing bacteria and enzymes.
Heavy Cream
or
Heavy Whipping Cream36 to 38%
This cream whips denser than whipping cream. Whips up well and holds its shape. Doubles in volume when whipped.
How to make Basic Whipped Cream.
Double cream
48%
Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat.
Double cream is so rich, in fact, that it is easy to over whip it and get it too thick.
Clotted Cream
55 to 60%
Also know as Devonshire or Devon Cream. It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sit on top. The milk is cooled and the layer of cream is skimmed off.
Traditionally served with tea and scones in England.
How to make a Mock or Faux Devonshire Cream
Creme fraiche
It is a matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. The thickness can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary can be obtained by adding buttermilk or sour cream.
It is used as a dessert topping and in cooked sauces and soups, where it has the advantage of not curdling when boiled.How to make the Italian Prosciutto Dip
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Ingredients
Instructions
Notes
Nutrition
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