Prosciutto and Rosemary Cornmeal Cakes

Prosciutto is an Italian dry-cured ham that is typically thinly sliced and served uncooked. It adds a delicious salty flavor to these cornmeal cakes.

This is non vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Prosciutto and Rosemary Cornmeal Cakes

Cooking Method: Frying Cuisine: Italian Courses: Any, Appetizer, Side Dish Recipe Keys: Non Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Cornmeal
• ¹⁄₄ cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• 1 tablespoon Fresh rosemary, chopped
• 1 cup Milk
• 1 Egg
• 2 ounce Prosciutto, thinly sliced
• 2 tablespoon Olive oil

Instructions

1. In a large bowl, combine the cornmeal, flour, baking powder, salt, and rosemary.
2. In a separate bowl, whisk together the milk and egg.
3. Pour the milk mixture into the dry ingredients and stir until well combined.
4. Heat the olive oil in a skillet over medium heat.
5. Drop spoonfuls of the batter onto the skillet and flatten slightly with the back of a spoon.
6. Cook for 3-4 minutes on each side, or until golden brown.
7. Remove from the skillet and drain on paper towels.
8. Top each cornmeal cake with a slice of prosciutto.
9. Serve warm and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 21g8%

Sugars 1g

Protein 9g18%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.