Prosciutto rolls with cheese filling
Votes: 1
Time: 20 minutes plus cooling time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
These Italian rolls are made with cooked prosciutto cotto. Lay it out in strips, brush with a creamy mixture of ricotta, grated Parmesan, fragrant fresh rosemary, and olive oil, and top with slices of marinated vegetables (giardiniera). Then roll the stuffed ham and chill in the refrigerator. Before serving, cut into small rolls. This makes a great appetizer for board games. Everyone will be delighted with the sumptuous combination of flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup fresh ricotta, room temperature
- 1/4 tsp chopped fresh rosemary
- 1/4 tbsp. freshly grated parmesan
- 2 tsp olive oil
- 12 thin slices (220 g) Italian prosciutto cotto ham
- 3/4 cup chopped giardiniera (Italian pickled vegetables)
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Recipes with similar ingredients: ham, prosciutto, ricotta cheese, Parmesan cheese, rosemary, jardiniere
Cooking the dish according to the recipe:
- In a bowl, mix ricotta, rosemary, Parmesan and olive oil with a silicone spatula until smooth.
- Place 2 slices of prosciutto cotto lengthwise in front of you on a board, overlapping them halfway and patching any gaps if necessary. Spread about 2 tablespoons of the cheese mixture evenly over the top. Sprinkle the side closest to you with 2 tablespoons of giardiniera and lightly press it into the cheese mixture. Roll the prosciutto up, starting from the edge closest to you and working your way toward the opposite side.
- Repeat with the remaining prosciutto and filling. Wrap each roll tightly in plastic wrap and refrigerate for at least 4 hours to allow the filling to set. Before serving, unwrap the rolls and use a sharp knife to cut into 2cm-thick rolls.
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