Prosciutto Cotto Pinwheels
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
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.