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.
Either buy pre-sliced prosciutto (Boars Head or Daniele), or ask the deli guy to slice it a little bit thicker than usual, and these will be easier to make. I love the combination of ham and arugula. So easy, but it tastes like you spent hours. You can also wrap asparagus with prosciutto. Thanks for the recipe.
Pretty and yummy! I used spring mix for the greens and six Italian cheese blend instead of Parmesan to reduce the salty flavor. The greens and the pink color of the prosciutto made the dish very presentable. Thanks for the recipe.
I made this for a quick and easy starter and it turned out great. Simple but elegant in flavor. Will make again!