| Level: | Easy |
| Total: | 4 hr 20 min |
| Prep: | 20 min |
| Inactive: | 4 hr |
| Yield: | 6 to 8 servings |
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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 155 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 12 g |
| Cholesterol | 40 mg |
| Sodium | 546 mg |
Reviews
They tasted good but I found the prosciutto to be a little thin to hold everything together.