Mini-budinis wrapped in prosciutto

I often find myself waking up with just a few ingredients in the fridge, yet craving something more special than plain pasta. That's how I ended up making these mini puddings with prosciutto multiple times, especially when I wanted something warm and quick, or when unexpected guests arrived. The recipe is simple, and the prosciutto adds a salty flavor and a crispy texture on the outside that truly changes everything.

Quick Info

Total time: about 35-40 minutes
Preparation time: 15 minutes
Baking time: 20-25 minutes
Servings: 2 individual puddings
Difficulty: easy
Recipe type: appetizer, warm snack, can also be served cold

Ingredients

4 slices of prosciutto
200 g short pasta (I usually use fusilli, but any short pasta works)
150 g grated cheese
1 egg
a handful of canned corn
a pinch of salt
freshly ground pepper
butter for greasing the molds

Instructions

1. Cook the pasta according to the package instructions. Drain and let it cool slightly. It doesn't need to be completely cold, just not hot anymore.

2. In a large bowl, mix the pasta with a handful of corn and about 100 g of the grated cheese. Save the rest of the cheese for sprinkling on top.

3. Beat the egg separately with a fork and add it to the bowl with the pasta, then mix well to incorporate.

4. Season the mixture with a pinch of salt and pepper to taste. Keep in mind that prosciutto and cheese are quite salty, so you won't need much salt.

5. Grease two individual molds (ramekins or small pudding molds) with a bit of butter to prevent sticking. Line each mold with 2 slices of prosciutto, ensuring they cover the sides and overlap slightly, possibly extending a bit over the edge of the mold.

6. Divide the pasta mixture evenly between the two molds, pressing down gently with a spoon to compact it.

7. Sprinkle the remaining grated cheese on top.

8. Place the molds on a baking tray and put them in the preheated oven at 180 degrees Celsius. Bake for about 20-25 minutes, until the cheese on top is melted and lightly browned, and the prosciutto on the edges becomes crispy.

9. Remove from the oven and let them sit for 5 minutes before taking them out of the molds. They can be served warm or cold.

Why I make this recipe often

I love that I can use leftover pasta or cheese from the fridge. It's a recipe suitable for any time of day and is quick to prepare. The prosciutto adds flavor and browns beautifully, while the mixture remains creamy. You can make it with whatever you have on hand, without any hassle.

Tips and Variations

Tips

1. Don’t overcook the pasta; it’s best to leave it slightly al dente so it doesn't become too soft while baking.
2. Use non-stick molds, or grease them well with butter for easier removal of the puddings.
3. If the prosciutto slices are thin, line carefully to avoid tearing the slices.

Substitutions

1. If you don’t have prosciutto, you can use thin slices of bacon, but it won’t be as crispy.
2. The cheese can be replaced with any cheese that melts well (mozzarella, gouda, etc.).
3. Corn is not mandatory; it can be omitted or replaced with peas or diced bell peppers.

Variations

1. You can add chopped fresh herbs (like parsley or basil), but only at the end, after baking, if you want a fresher taste.
2. For a more intense flavor, you can sprinkle some grated parmesan on top before baking.
3. You can make everything in a larger single mold if you don’t have individual ones, but the baking time may increase.

Serving Ideas

1. They can be served as an appetizer, cut in half or whole, alongside a simple salad.
2. For a quick lunch, they also work as a main dish, especially with a light side.
3. They are good cold, so they can be packed for work or a picnic.

Frequently Asked Questions

1. Can I use a different type of pasta instead of fusilli?
Yes, any short pasta (penne, farfalle, spirals) works. I don’t recommend spaghetti or tagliatelle, as they don’t compact as well in the molds.

2. Can the egg be omitted?
The egg helps bind the mixture while baking. Without it, the puddings won’t hold together as well, especially when removing them from the molds. If you want an egg-free version, the mixture will be more crumbly.

3. Can the recipe be made without corn?
Yes, the corn just adds a bit of color and texture. You can easily omit it or replace it with something else.

4. If I don’t have prosciutto, can I use ham or thinly sliced bacon?
Yes, you can use bacon or thinly sliced ham, but the final flavor will be slightly different. Prosciutto browns more crisply and has a more intense flavor.

5. How do I remove the puddings from the molds?
After letting them cool for 5 minutes, run a knife around the edges and invert the mold onto a plate. If you greased it well with butter, they shouldn’t stick.

Nutritional Values

The values are approximate for one serving (half of the recipe):
Calories: about 450-500 kcal
Protein: 23-25 g
Carbohydrates: 45-50 g
Fats: 20-25 g
These are just estimates; the values depend heavily on the type of cheese and prosciutto used. Prosciutto and cheese increase the salt content. Corn adds some carbohydrates, but not much.

Storage and Reheating

The puddings store well in the fridge, covered, for 1-2 days. They can be eaten cold or reheated in the oven or microwave, although the prosciutto won’t be as crispy after reheating. I don’t recommend freezing, as the texture of the pasta changes and can become watery. If you want to reheat them, the oven helps restore some of the crust on top.

 Ingredients: 4 slices of prosciutto, 200 g pasta (I used fusilli), 150 g grated cheese, 1 egg, a handful of canned corn, a pinch of salt, freshly ground pepper, butter for greasing the molds

 Tags:  mini pudding appetizers