Summary

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

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Instructions

1. Puree a pesto from basil, pine nuts, the clove of garlic and so much olive oil that it becomes a thin consistency.
2. 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.)
3. 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.
4. Serve on a bed of rocket, shallots, coarsely chopped parsley, drizzled with olive oil and balsamic vinegar, seasoned with pepper and salt.
5. Scatter tomato cubes on top as a decoration and put some of the pesto around the outside like streaks.
6. Serve with ciabatta or baguette.