Roast the pine nuts dry in a non-stick pan until they turn light brown and begin to smell. Then take them out of the pan immediately, otherwise the heat in the pan can cause them to roast and turn black.
Mix the ricotta with the freshly grated Parmesan and season with salt and pepper. Add the cooled pine nuts.
Spread a thin layer of ricotta on each slice of Parma ham, cover with one or two basil leaves and roll up like a roulade. Place the rolls next to each other on a plate, cover with foil and put in the refrigerator to draw through for 1-2 hours.
The Parma ham rolls are served with fresh ciabatta. It is very tasty if the rolls are decorated with a few spritzes of crema di balsamico or very good olive oil before serving.
Ingredients
Print Recipe
Pin Recipe