Prosciutto Cotto Pinwheels

Total Time:
4 hr 20 min
Prep:
20 min
Inactive:
4 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2/3 cup fresh ricotta cheese, at room temperature
  • 1/4 teaspoon chopped fresh rosemary
  • 1/4 cup freshly grated parmigiano-reggiano cheese
  • 2 teaspoons extra-virgin olive oil
  • 12 slices (1/2 pound) thinly sliced prosciutto cotto (Italian cooked ham)
  • 3/4 cup chopped jarred giardiniera (Italian pickled vegetables)
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


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