Then, when I stumble upon our generational recipes I see the perfect one to share with you.
Traditional Italian ricotta-filled Prosciutto baskets are perfect appetizers for Easter, Christmas, and New Year’s Day.
At least, that is when my family enjoys traditional Italian Ricotta-filled Prosciutto baskets.
However, this year, I have updated our traditional recipe that’s been handed down from generation to generation in my family.
Of course, I can just imagine my great, great nonna, preparing this years ago in her kitchen in Sicily.
Now as I get ready to prepare our authentic Italian ricotta-filled prosciutto baskets I know the holidays are near.
Besides, Traditional Italian Ricotta-filled Prosciutto baskets look much harder than they are to prepare.
So, now, get ready, it’s time to get the party foods ready!
Italian Ricotta-Filled Prosciutto Baskets
Are you preparing the first course for a lovely holiday meal?
In fact, this is the perfect chance to try these?
Accordingly, these are perfect for Christmas.
However, we use them on Easter too.
Therefore, the key is to not overmake, just make what you need.
Tools To To Create Italian Ricotta-Fileed Prosciutto Baskets
In order to make these simple meat baskets, you’ll need some special muffin tins.
You might already have these perfect premium nonstick mini muffin pans.
The mini muffin tins will either make or break your Proscuitto baskets.
So, choose wisely and don’t skimp on the purchase of quality nonstick mini muffin tins.
Next, a combination set of both pastry bags and tips are so needed in every kitchen.
What would I consider a great combination set of pastry bags and tips?
One of my favorite combination sets that is well-priced and fair includes 2 pastry bags, 2 Flower Nails, 36 tips, & 2 Reusable Plastic Couplers Baking Frosting Tools Set for Cupcakes.
In fact, it’s not a large investment but it will make your baking and cooking time so different when you have the right tool.
Want Another Traditional Italian Dish? Hearty and Meatless Slow Cooker Mushroom Tomato Bolognese (Ragu)
Spices are Nice
Consider different Italian spices that work well in tandem.
For instance, I love thyme, rosemary, oregano, and basil,
Much like the above-listed spices, pepper is always a great addition in my recipes, it gives a more balanced flavor.
For those that want a bit more depth in flavor, but would not be considered an Italian Spice would be Smoked Paprika.
Proscuitto Cuts Matter
Now, for the Proscuitto, I am pretty snobby.
Particularly because I grew up in a truly Italian household, we dined on a lot of Prosciutto.
Later, owning an Italian Deli/ Restaurant, I always chose better Prosciutto.
As far as prosciutto goes, I NEVER buy ready-sliced packages of prosciutto.
Instead, I always have the prosciutto fresh-sliced.
In fact, you’ll want to ask the person slicing to separate the prosciutto by deli paper.
Do not get it sliced too thin.
And so, balance to the slices of prosciutto is key this way you can manipulate the meat, but it won’t be too thin and fall apart when you are forming it.
HOT TIP FOR PROSCIUTTO
On the rare occasion that you find ’round’ prosciutto, buy it.
In short, those round slices fit perfectly atop a mini muffin pan and insert well without having to cut strips to manufacture baskets!
Create Your Own Method
And thus, I’ll share how I made these baskets, but YOU can change it up.
Really, as long as you put the meat in each cup, and have no exposed ‘pan’ you will be right on the mark.
At its core, manufacturing these baskets is super easy and once you try it, you will probably use these more than once.
Accordingly, might I also suggest using this as an opening appetizer plated for dinner?
Recipe How-To Below
Italian Ricotta-Filled Prosciutto Baskets
- Your favorite non-stick cooking spray
- 12-14 thinly sliced prosciutto pieces perhaps a few extra in case you have a tear
- 4 oz. each of ricotta cheese
- 3 oz. mascarpone cheese
- 2 Tablespoons. heavy cream
- 1 Tablespoon each: basil and oregano (optional but so tasty - you could eliminate both or add both or you could use 2 tablespoons of Thyme to replace both)
- A Pinch of Sea salt
- Freshly MIlled Black Pepper To taste.
- 1/3 c. salted pistachios chopped.
- Preheat your oven to 375°F.
- Next, spray your 24-cup mini-muffin pan with your non-stick cooking spray.
- Take care to not overspray and you could additionally use a pastry brush to make sure the tins are coated rather than spraying too heavy (and getting that cooking spray taste (even no flavor does this) on your food)
- Set this prepped pan aside.
MAKING PROSCIUTTO BASKETS PREP
- Now it's time to cut that the sliced prosciutto.
- Simply put, place the prosciutto on a cutting board and cut the prosciutto slices in half lengthwise.
- Now you will have 24 long, thin strips on 12 original slices.
- Hold the extra 2 pieces in reserve in case you need to 'mend' a filled cup, you may NOT need these.
- First, take A strip of prosciutto and place it across an innermost empty muffin cup. ( I work from the inside out when making these, it's just easier but you don't have to).
- This strip should be 'centered' over the middle of the cup.
- Now, press the center of the prosciutto strip into the bottom of the cup.
- Last, fold and wrap one end of that piece of prosciutto around one interior side of the cup until it overlaps the
prosciutto on the opposite side.
- Now, repeat this again with the second piece of prosciutto, to cover all areas of the muffin cup.
- Accordingly, you have now formed a basket. (remember you will be filling these.
*ALTERNATE INSTRUCTIONS (cut the prosciutto into three strips, place one strip in, then make an 'x' while adding the second piece and repeat again with the 3rd piece to cover an area not covered. The basket is then complete.
- In the same way, continue the aforementioned basket making for the next 23 muffin cups.
- Then, once complete, you will transfer the baskets into the oven to bake.
- Bake for about 9-10 minutes, or as soon as the prosciutto browns.
- FILLING PREP FOR BASKETS
- Use the time while the baskets are baking to make the cheese filling.
- First, combine the ricotta and mascarpone, heavy cream, and spices.
- Second, Mash, and mix so well.
- Third, season with salt and pepper atop.
- Now you can fill the pastry bag (use a wide tip like a plain round) with the mixture and set aside.
Once the baskets are done baking, remove them from the oven.
- Allow these baskets to cook at least 10 minutes before transferring.
- While they are cooling, prepare a plate to place these baskets on.
- However, before you place the baskets on the plate, remove each one-by-one and blot ever so carefully with a paper towel to remove the grease (as though it was bacon)
- Then, place each blotted basket onto the serving tray.
- Now, take the prepared filling pastry bag, and pipe the ricotta mascarpone mixture into each.
After each basket is filled, lightly top with chopped pistachios.
- These will need to be served immediately and do NO taste good refrigerated as the prosciutto has been cooked (think of it like bacon).
- Enjoy ~ Dana