Second courses
By:
Tommaso Iorio
Paolo Rovagnati Prosciutto Crudo Rolls with Pear, Arugula and Grana Padano
Time:
Difficulty:
20 min
INGREDIENTS
5 oz fresh ricotta cheese
2 tbsp Aceto Balsamico di Modena
½ tsp freshly ground black pepper
¼ tsp kosher salt
8 thin slices Paolo Rovagnati Prosciutto Crudo (4 ounces)
1½ cups arugula
2 ripe pears or medium avocados, thinly sliced
Grana Padano
2 tbsp Aceto Balsamico di Modena
½ tsp freshly ground black pepper
¼ tsp kosher salt
8 thin slices Paolo Rovagnati Prosciutto Crudo (4 ounces)
1½ cups arugula
2 ripe pears or medium avocados, thinly sliced
Grana Padano
In a small bowl, mix the ricotta cheese, pepper, and salt until smooth and combined.
On a board, lay out the Paolo Rovagnati Prosciutto Crudo slices. Spread 2 to 3 teaspoons of the ricotta mixture on each open prosciutto slice.
Then add some arugula at one end of each slice. Then place 2 to 3 thin slices of pear or avocado.
Start rolling each slice of prosciutto into a tight bundle. Add a couple drops of balsamic and grated Grana Padano on top of each bundle and enjoy.
On a board, lay out the Paolo Rovagnati Prosciutto Crudo slices. Spread 2 to 3 teaspoons of the ricotta mixture on each open prosciutto slice.
Then add some arugula at one end of each slice. Then place 2 to 3 thin slices of pear or avocado.
Start rolling each slice of prosciutto into a tight bundle. Add a couple drops of balsamic and grated Grana Padano on top of each bundle and enjoy.
INGREDIENTS
5 oz fresh ricotta cheese
2 tbsp Aceto Balsamico di Modena
½ tsp freshly ground black pepper
¼ tsp kosher salt
8 thin slices Paolo Rovagnati Prosciutto Crudo (4 ounces)
1½ cups arugula
2 ripe pears or medium avocados, thinly sliced
Grana Padano
2 tbsp Aceto Balsamico di Modena
½ tsp freshly ground black pepper
¼ tsp kosher salt
8 thin slices Paolo Rovagnati Prosciutto Crudo (4 ounces)
1½ cups arugula
2 ripe pears or medium avocados, thinly sliced
Grana Padano