Lay out thinly sliced Parma ham. Mix the freshly grated Parmesan with the ricotta and season with a little pepper from the mill. If you don`t like it too hearty, you can leave out the Parmesan. Now distribute the ricotta evenly over the ham. Spread fresh, crunchy rocket (pluck the stems beforehand) on the ham and roll up.
The rolls can basically be consumed immediately, but staying in the refrigerator for one hour (covered with cling film) does not harm either. The rolls are arranged according to personal taste. I particularly like to coat the rolls with a little good olive oil before serving and spread balsamic cream on the serving plate.
A glass of dry Italian red wine goes well with it, of course.
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