Easy to make; my three favorite words. In my culinary world, nothing pleases me more than to whip up an elegant-looking appetizer using only 3 ingredients. Our friends, Ralph and Michelle, stayed with us last weekend and Thursday was the only night we were eating at home. My head was spinning with food ideas I wanted to share with them and one evening meant I had to be realistic and pare down my menu list. These prosciutto rolls didn’t make the list. I enjoy cooking for people who share the same enthusiasm for food as we do. My senses begin to tingle and my heart pumps a bit faster as each dish is prepared. You cannot imagine the joy this brings to me…I love cooking for other people. So when another foodie steps into the kitchen, I am full steam ahead, jitters and all.
Prosciutto, a slightly sweet and delicately cured ham, has been a favorite in our household for years. I have over 20 recipes on my blog using prosciutto! The slices are perfect wrapped around a grissino (bread stick), used in saltimbocca alla Romana (veal scaloppini), pizza topping, in salads and much more. For those who have just discovered prosciutto and want to enjoy at home, the meat varies in reddish pink tones but never yellow as this is a sign it’s rancid. The meat should also feel soft to the touch and will taste better when consumed at room temperature. When buying look for wording such as Prosciutto di Parma or Prosciutto di San Daniele to be sure you’re getting the real deal and not something that’s dressed up to look like prosciutto. In Italy, the law states that parma ham is cured at least 1 year (starting from date of first salting), and some may be cured as long as 3 years.
Easy to make; my three favorite words. In my culinary world, nothing pleases me more than to whip up an elegant-looking appetizer using only 3 ingredients. When buying look for wording such as Prosciutto di Parma or Prosciutto di San Daniele to be sure you’re getting the real deal and not something that’s dressed up to look like prosciutto.
Author: The Culinary Chase
Recipe type: Appetizer
Cuisine: Italian
Ingredients
prosciutto slices
melon or cantaloupe, cut into wedges (skin peeled)
rocket (arugula), washed and dried
Instructions
Place prosciutto slices on a clean surface and take 3 or 4 rocket leaves and place at one end of each slice. Top with melon wedges and roll up prosciutto. Repeat.
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The Culinary Chase’s Note: You can make these ahead of time. Place prosciutto rolls on a platter, cover with plastic wrap and place in the refrigerator 1 to 2 hours before ready to serve. Remove from fridge at least 30 minutes before serving to bring the meat up to room temperature. Substitute melon with mango, apple slices, pear slices. Enjoy!
