Recipe courtesy of Giada De Laurentiis
Prosciutto Cotto Pinwheels
Total:
4 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
4 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Mix the ricotta, rosemary, parmigiano and olive oil in a bowl with a rubber spatula until smooth.

Lay 2 pieces of prosciutto cotto on a board in front of you lengthwise, overlapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the prosciutto. Sprinkle the side closest to you with 2 tablespoons giardiniera and press gently into the cheese. Roll the prosciutto into a pinwheel starting with the edge closest to you, rolling away from you.

Repeat with the remaining prosciutto and filling. Wrap each roll tightly in plastic wrap and chill in the refrigerator at least 4 hours to firm up. To serve, unwrap the rolls and slice into 3/4-inch pieces with a sharp knife.

Photograph by Ryan Liebe

Categories:

IDEAS YOU'LL LOVE

Frittata with Potato and Prosciutto

Recipe courtesy of Giada De Laurentiis

Roasted Asparagus and Prosciutto

Recipe courtesy of Ina Garten

Kids Can Make: Ham and Scallion Cream Cheese Pinwheel Sandwiches

Recipe courtesy of Food Network Kitchen

Cheese-Stuffed Dates with Prosciutto

Recipe courtesy of Giada De Laurentiis

Prosciutto Cotto Pinwheels

Recipe courtesy of Giada De Laurentiis

Crespelle con Prosciutto Cotto e Fontina

Recipe courtesy of Luciano Pellegrini

Prosciutto and Gruyere Pinwheels

Recipe courtesy of Gourmet Magazine

Prosciutto and Spinach Pinwheels

Recipe courtesy of Robert Irvine

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking