Broccolini wrapped in prosciutto

Votes: 1

How to Make Prosciutto-Wrapped Broccolini

Time: 40 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 67, total fat 3 G., saturated fats 1 G., proteins 6 G., carbohydrates 6 G., fiber 2 G., cholesterol 9 mg, sodium 369 mg, sugar 1 G.

Recently, crudités—raw or blanched vegetables served whole or sliced into strips—have become increasingly popular, even at large parties and celebrations. To ensure these healthy yet simple appetizers don't get lost on the table, but rather add a striking touch, chefs are using various serving tricks. Try, for example, crudités wrapped in slices of prosciutto. The sliced vegetables are gathered into bundles and tied with strips of prosciutto. Fennel slices, brightly colored bell peppers, broccolini, or cauliflower florets would all work well here. The result is original, beautiful, and delicious. Serve crudités with wine or other spirits of your choice.

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.

Ingredients for the recipe:

20 thin slices prosciutto or bacon
1 fennel root, cored and thinly sliced lengthwise
Half an orange bell pepper, sliced lengthwise into strips
Half a red bell pepper, cut into strips lengthwise
Half a yellow bell pepper, cut into strips lengthwise
10 stalks broccolini, blanched
A quarter head of cauliflower, separated into florets with stems, blanched
2 tbsp. olive oil with garlic and lemon flavor
1 piece (60 gr.) Parmesan
Salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: broccoli cabbage, cauliflower, fennel bulb, sweet pepper, prosciutto, bacon

Cooking the dish according to the recipe:

Working with 1 slice of prosciutto at a time, cut it in half lengthwise. Wrap a small bunch of fennel pieces (about 3 pieces) around the prosciutto, allowing the fennel to stick out from each end.
Gather 1 strip of peppers of different colors into a bunch, then wrap each bunch in prosciutto, leaving the peppers sticking out from the top and bottom. Wrap the prosciutto around the broccoli stems. Then wrap it around the cauliflower stems. Arrange the vegetables on a platter.

Drizzle with olive oil. Using a grater or vegetable peeler, grate the Parmesan cheese over the vegetables; sprinkle with black pepper. Serve with fish in mustard glaze.

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