Parma Ham Roll on Rocket Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g Parma ham, not cut that thin
- 1 packet mozzarella, (the heavier, longer variant)
- 3 tablespoon pine nuts
- 1 bunch basil
- 1 clove garlic, (possibly)
- olive oil
- 1 bunch rocket
- 3 shallot (s)
- parsley
- Olive oil to drizzle over
- Balsamic vinegar to drizzle over
- salt and pepper
- Tomato (s) - brunoise
Print Recipe
Pin Recipe Instructions
- Puree a pesto from basil, pine nuts, the clove of garlic and so much olive oil that it becomes a thin consistency.
- Place the ham slices (as large and stable as possible) overlapping on cling film, cover them with very thin mozzarella slices, brush them with the pesto (really only take a little, use the rest for spaghetti), roll up very tightly and wrap well in the film overnight to let. (This makes a fairly long roll, which is then cut into appropriate pieces.)
- Always cut the roll once at an angle and once straight through, so that you get a standing surface and a tip pointing upwards at an angle, approx. 6-8 cm high at the highest point.
- Serve on a bed of rocket, shallots, coarsely chopped parsley, drizzled with olive oil and balsamic vinegar, seasoned with pepper and salt.
- Scatter tomato cubes on top as a decoration and put some of the pesto around the outside like streaks.
- Serve with ciabatta or baguette.
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