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Prosciutto Cotto Pinwheels
Category
Appetizer
Prep Time
20 minutes
Ingredients
- 2/3 cup fresh ricotta cheese (at room temperature)
- 1/4 teaspoon chopped rosemary
-
1/4 cup freshly grated Parmigiano Reggiano
- 2 teaspoons extra virgin olive oil
- 1/2 pound thinly sliced prosciutto cotto
- 1 cup giardiniera (drained and chopped)
Instructions
- As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.
- In a medium bowl, mix together the ricotta, rosemary, parmesan and olive oil with a rubber spatula. Set aside.
- Lay two pieces of ham on the board in front of you lengthwise, over lapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the ham. Sprinkle the side closest to you with 2 tablespoons chopped giardiniera and press gently into the cheese. Roll the ham into a pinwheel starting with the edge closest to you and rolling away from you. Wrap each roll tightly in plastic wrap and store in the refrigerator for at least 4 hours to firm up. To serve, unwrap the rolls and using a sharp knife, slice into 3/4 inch pieces.
Nutrition
Nutrition
- per serving
- Calories
- 259
Amount/Serving
% Daily Value
- Carbs
- 22 grams
- Protein
- 9 grams
- Fat
- 24 grams
- Saturated Fat
- 6 grams
- Trans Fat
- 1 grams
- Cholesterol
- 31 milligrams
- Sodium
- 960 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
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