| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 40 bundles; about 8 servings |
Ingredients
- 20 paper-thin slices prosciutto or speck
- 1 fennel bulb, cored and thinly sliced lengthwise
- 1/2 orange bell pepper, cut lengthwise into thin strips
- 1/2 red bell pepper, cut lengthwise into thin strips
- 1/2 yellow bell pepper, cut lengthwise into thin strips
- 10 stalks broccolini, blanched
- 1/4 head cauliflower, separated into small florets with stems intact, blanched
- 2 tablespoons Meyer lemon olive oil
- 1 (2-ounce) piece Parmesan
- Freshly ground black pepper
- Salt, for blanching water
Instructions
- Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto. Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto. Wrap the prosciutto around the stalks of broccolini. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter.
- Drizzle with the oil. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve.
Nutrition Facts
| Calories | 67 calorie |
| Total Fat | 3 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 9 milligrams |
| Sodium | 369 milligrams |
| Carbohydrates | 6 grams |
| Dietary Fiber | 2 grams |
| Protein | 6 grams |
| Sugar | 1 grams |
Reviews
This is a great, simple appetizer that I have made twice now. The second time I made this I only prepared peppers and broccolini. The multiple veggies are unnecessary for the crowds that I serve which are small. The first time I made this I did use a high quality lemon infused olive oil, but I am not really a fan, and I do not think the oil is necessary with the oily meat. The second time I just squeezed some lemon over the veggies with a heavy sprinkle of pepper and a very light sprinkling of salt. the salt was a big improvement to my original attempt as well. Just a little goes such a long way to bringing out the flavor of the veggies and meat and pulling them together. Yum!
Easy, healthy, delicious – will make again! I would recommend buying the prosciutto the day you will serve the dish and to leave the meat out of the refrigerator for one hour before you work with it (otherwise the slices will stick together. I also trimmed the fat from around the edges of the prosciutto.
This is a very beautiful dish. The taste is good but not great, thus 4 stars. I would make this again just because it is so pretty.
Served this for a huge thanksgiving party as appetizers. People really loved it immensely. I didn’t have the Meyer lemon oil and didn’t use the Broccoli rabe, couldn’t find any here. I made a dip instead of plain yoghurt with lemon zest and it was good. I stick the proscuitto in the freezer for a while before I start so it won’t be quite so flimsy to roll up veggies. I also blanched the veggies about 30 secs longer so they would be tender then shocked them in the salted ice bath. these were a colorful, appetizing hit.
I took this to a party and everyone loved it. I’ll definitely make this again.
Can’t wait to try it, I have to drive 70 miles one way to get the prosciutto and will have to see if they have speck also. I am also very very happy that you include the wine selections and wish that you would do that with all the shows in the future. Often I am watching and listening but not able to take notes, then when I go to the web site they are not there. It gives me new choices of wines to try and what to match them with. Thank you!
It looked awsome and had great presentation.
If you’re not sure where to find Meyer lemon olive oil, go to LODESTARFARMS.COM – I know an adorable couple who run an olive farm in northern california and sell the dreamiest, buttery Meyer Lemon Olive Oil and Extra Virgin Olive Oil I’ve ever tasted. Their olive oil wins lots of awards and has been featured in several food magazines and newspapers. Check out their website to find out where you can buy their olive oil near you…or you can purchase it from them. It’s so yummy…definitely “top shelf” olive oil!
This diet friendly appetizer was great with a nice Chardonnay. The lemon oil and sprinkle of cheese added enough flavor to make this tasty.
This recipe is a great way to take the old stand-by crudite and really enliven it! Also, it’s a great way to introduce more vegetables into your diet and say a party menu.