Prosciutto

Who says main dishes have to be conventional? Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella. An aromatic anchovy vinaigrette ties it all together.

In this new take on the Caesar, fried eggs top the salad, and fish sauce replaces the usual anchovy fillets.

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy crust.

Often overlooked, turkey cutlets are a great, inexpensive substitute for veal. Sandwiching a thin slice of prosciutto between two of them and frying the whole thing leaves you with a packet full of flavor and texture.

Aged Gruyère gives extra-nutty flavor.

These rich nibbles only taste decadent. Soft goat cheese is naturally lower in fat.

Pastourma (also spelled basturma) is seasoned, cured beef.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico!

It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.

Be sure to drain the salad before adding to the sandwich.

Served with a green salad, this would be a great quick supper.

Pasta at Thanksgiving? Even the most epic of meals in Italy will never skip the crucial primo course, and Italians in America make no exception. Though a bit of prosciutto underlines the savoriness of the tomato sauce, the dish is still light enough to take the edge off that holiday hunger without filling everyone up.

Mushroom fans, this one's for you: a hearty rosemary-bread dressing made with dried porcini as well as shiitake and button mushrooms.

This classic appetizer showcases prosciutto's buttery texture and oaky sweetness. Simply wrapping it, unadorned, around thin, crisp grissini allows you to focus your attention on nuances you might otherwise miss. Its success will depend on your prosciutto, so look for imported Parma such as prosciutto di Rotondo or San Daniele or an excellent domestic brand such as La Quercia.

Try this tasty, nutritious combination from Gene Briggs, executive chef of Blue and Table restaurants in Charlotte, North Carolina. Folate in the asparagus helps prevent anemia; grapes contribute good-for-your-heart flavonoids.

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. Frico caldo are Italian cheese crisps. Chef Mackinnon Patterson's version includes potatoes and onions and makes for a slightly thicker crisp, similar to a potato pancake. Start making this recipe a day before you plan to serve it. The pickled shallots and cilantro vinaigrette are best if prepared 24 hours in advance.

Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette.

This time of year, corn adds a little sunshine to everything it touches: Its sweetness really pops next to cheese tortelloni and the salty jolt of prosciutto.