San Daniele Prosciutto 20 Minute Orzo

Prep Time: 10 min
Cook Time: 10 min
Serving Size: 6
San Daniele Prosciutto 20 Minute Orzo

Tip: remember to keep your eye on the prosciutto while in the oven and not to over bake.  Use a gluten- free orzo as an alternative.


  • 3 large eggs (at room temperature)
  • 1 1/2 cups of parmesan cheese
  • 1 package of San Daniele® Prosciutto
  • 1 large clove of garlic, grated
  • 2 shallots finely chopped
  • 2 Tbsp of olive oil
  • 1/4 cup fresh basil chopped
  • 2 Tbsp of fresh thyme leaves
  • 1 Tbsp finely chopped chives
  • 1 tsp crushed red pepper flakes
  • 2 Tbsp of chopped parsley
  • 2 1/2 cups of orzo pasta
  • 3 1/4 cup of water
  • 2 Tbsp of salted butter (at room temperature)
  • Salt and pepper to taste
  • 1 container of burrata cheese (at room temperature)
  • Handful of fresh basil leaves for serving as desired


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper and lay the prosciutto pieces side by side. Place in the oven and bake until the prosciutto is crispy, around 8 mins.
  3. In a medium sized bowl, whisk together the eggs, parmesan, garlic, thyme, parsley, chives and set aside.
  4. Heat the olive oil in a medium sized frying pan or skillet over medium heat.
  5. Add the shallots and cook, stirring with a wooden spoon until softened, about 2 minutes.
  6. Stir in the uncooked orzo pasta and toast for roughly 3 minutes.
  7. Add 3 1/4 cups of water, a pinch of salt, the red pepper flakes, reduce the heat to low and simmer for 8 minutes. Stir frequently to prevent from sticking. Cook orzo until al dente.
  8. Remove from heat and add the butter and then the egg mixture stirring continuously until the sauce has thickened.
  9. Top with crispy San Daniele® Prosciutto, freshly torn burrata cheese, basil leaves and a drizzle of your favourite olive oil.
  10. Serve immediately and enjoy!

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