Recipe: Involtini di Prosciutto con Arugula e Pecorino

arugula wrap

Involtini di Prosciutto con Arugula e Pecorino
(Prosciutto rolled with aruglula and pecorino cheese)

  • 8 to 10 thin slices of prosciutto
  • 8 to 10 shavings of pecorino/parmesan* (from a whole piece)
  • 2 bunches of arugula (washed with hard stems removed)
  • 1/4 cup (60 ml.) of olive oil
  • juice of 1/2 lemon (strained)
  • salt and freshly ground pepper
  • 15 cured black olives, pits removed (optional)

On parchment paper, arrange the prosciutto in a single layer.

Pour the strained lemon juice in a non-reactive bowl. Slowly drizzle in the oil, whisking constantly. Drop in the arugula, add salt and pepper and toss thoroughly.

Starting at one end of the slice of prosciutto place a small bunch of arugula. Add 1 shaving of cheese. Roll into a roulade making sure it remains intact.

Continue with the remaining slices of prosciutto. Arrange on a plate. Drizzle with olive oil and sprinkle with fresh ground pepper to taste. Garnish with black olives (optional).

SERVES 4 to 5

* In lieu of pecorino, you may use parmigiano, romano or grana cheese.



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