Feta & Prosciutto Rolls

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
  1. With a sharp knife, cut a slice of prosciutto into rectangular strips about 1″ x 2″ (3 cm x 5 cm).
  2. Cut the feta into bâtons approximately the same width as the ham slices.
  3. Make thin slices of a few leaves of a fresh herb, if using.
  4. 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.
  5. Set the roll in a dish, and continue, using the rest of the prosciutto and feta.
  6. Once finished, douse the rolls with enough olive oil so that they’re saturated and nearly fully immersed in the olive oil.
  7. 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.

Source:  http://www.davidlebovitz.com/2010/04/involtini-feta-prosciutto-rolls/

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