Prep 20 mins
Cook 0 mins
From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability.
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons fresh lemon juice
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 lb mesclun or 1⁄4 lb arugula
- kosher salt
- fresh ground black pepper
- 2 tablespoons parmigiano-reggiano cheese, freshly grated
- 12 slices prosciutto, very thin
- In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
- Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
- Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
- Taste for salt and pepper.
- Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
- Squeeze the greens together and roll the prosciutto into a tight log.
- Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
- Repeat with the remaining prosciutto and greens and serve.
I made this for a quick and easy starter and it turned out great. Simple but elegant in flavor. Will make again!
I needed to bring a cold appetizer to a holiday gathering and decided to give these a whirl. I had some difficulty separating the prosciutto slices (they were very thin) without tearing them, but managed to do some piece work. They weren't quite as lovely as the photo, but the taste was absolutely fabulous. The tang of the vinagrette was set off very nicely by the salty prosciutto. I subbed baby greens for the mesclun or arugula, and will do that in the future. The red of the radicchio added some nice color. The final verdict was rave reviews all around. Thanks for posting, VFP!