Feta and Prosciutto Rolls (Involtini)
About 25 bite-sized rolls
Depending on where you live, you can use any kind of thinly sliced air-dried ham: anything labeled prosciutto will work, or one with provenance, such as jambon de Bayonne or San Daniele ham. I trim off the excess fat on the ham slices; unless it’s very thin, it can be chewy and tough.
Adding some fresh herbs adds a nice flavor; if the leaves are small, use them whole. Otherwise cut them lengthwise into thin strips. If you can’t get feta where you live, try a fresh, firm goat cheese, or even cream cheese, adding some chopped herbs or black pepper perhaps to give it a little kick
- 3 thinly-sliced pieces of prosciutto (about 2 ounces, 60 gr)
- 2 ounces (60 gr) feta cheese
- Optional: a few leaves of fresh sage, mint, basil or oregano
- about 1/3 cup (80 ml) extra-virgin olive oil
- With a sharp knife, cut a slice of prosciutto into rectangular strips about 1″ x 2″ (3 cm x 5 cm).
- Cut the feta into bâtons approximately the same width as the ham slices.
- Make thin slices of a few leaves of a fresh herb, if using.
- Take a piece of feta, rest it on the narrowest edge of a rectangle of prosciutto along with a sliver of herbs, and tightly it up, pressing it to make sure it stays together.
- Set the roll in a dish, and continue, using the rest of the prosciutto and feta.
- Once finished, douse the rolls with enough olive oil so that they’re saturated and nearly fully immersed in the olive oil.
- Serve, or refrigerate until ready to serve. If refrigerated, let come to room temperature before serving.
Storage: The rolls can be made up to three days in advance. Any olive oil leftover can be used as a base for vinaigrette, or for another purpose.