Before Thanksgiving, I shared the Yellow Squash Salad with Grana Padano recipe that Mary Ann Esposito demonstrated how to make at an event I attended. It’s a wonderful seasonal salad, and it’s worth considering making for any of your holiday gatherings. Mary Ann demonstrated several recipes that evening, and I have another one of them to share with you.
If you’re looking for a quick and easy appetizer for a holiday gathering, these prosciutto roll-ups might do the trick. For the demonstration, Mary Ann used Prosciutto de San Daniele, a ham that’s made in the San Daniele region of Italy and has the Protected Designation of Origin (PDO) seal that shows it’s authentic. She also used Montasio cheese, another PDO product. You don’t have to use these exact products to make these roll-ups, but if you can find them, I recommend them.
- 3/4 cup ricotta cheese
- 1/3 cup Montasio cheese, grated (Asiago or Parmesan could be substituted)
- 2 tbsp fresh parsley, minced
- 2 radishes, minced
- 8 slices (4 oz) Prosciutto di San Daniele (or other good prosciutto)
- Mix the ricotta with the Montasio, parsley and radishes. Add a pinch of salt.
- On a board, lay one slice of Proscuittuo flat. Place about 1 1/2 tbsp. of the cheese mixture at the short end of the slice and roll into a tight cyclinder. Repeat to make 8 rolls.
- Place rolls on a try, cover and refrigerate for at least 2 hours.
- To serve, place rolls on a cutting board. With a sharp knife, cut each diagonally into 2 pieces. Serve rolls, cut sides up, on a platter with a bed of radicchio for color.
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