Italian Char-Sush-erie
Directions
- 1Lay out prosciutto slices on a wooden board.
- 2Lay out prosciutto slices on a wooden board.
- 3Lay out prosciutto slices on a wooden board.
- 4Top with ricotta, pesto, sun-dried tomatoes, and burrata.
- 5Top with ricotta, pesto, sun-dried tomatoes, and burrata.
- 6Top with ricotta, pesto, sun-dried tomatoes, and burrata.
- 7Add arugula.
- 8Add arugula.
- 9Add arugula.
- 10Season with pepper and red pepper flakes.
- 11Season with pepper and red pepper flakes.
- 12Season with pepper and red pepper flakes.
- 13Roll the prosciutto tightly.
- 14Roll the prosciutto tightly.
- 15Roll the prosciutto tightly.
- 16Cut the roll into 1-inch slices.
- 17Cut the roll into 1-inch slices.
- 18Cut the roll into 1-inch slices.
- 19Grate Parmigiano Reggiano over the slices.
- 20Grate Parmigiano Reggiano over the slices.
- 21Grate Parmigiano Reggiano over the slices.
- 22Place a dollop of balsamic glaze on each piece.
- 23Place a dollop of balsamic glaze on each piece.
- 24Place a dollop of balsamic glaze on each piece.
Ingredients
- 10 slices Prosciutto Italiano
- 10 slices Prosciutto Italiano
- 10 slices Prosciutto Italiano
- 1 serving Ricotta
- 1 serving Ricotta
- 1 serving Ricotta
- 1 tablespoon Pesto
- 1 tablespoon Pesto
- 1 tablespoon Pesto
- 1 tablespoon Sun dried tomatoes
- 1 tablespoon Sun dried tomatoes
- 1 tablespoon Sun dried tomatoes
- 1 tablespoon Burrata
- 1 tablespoon Burrata
- 1 tablespoon Burrata
- 1 handful Arugula
- 1 handful Arugula
- 1 handful Arugula
- 1 pinch Pepper
- 1 pinch Pepper
- 1 pinch Pepper
- 1 pinch Red pepper flakes
- 1 pinch Red pepper flakes
- 1 pinch Red pepper flakes
- 1 serving Parmigiano Reggiano
- 1 serving Parmigiano Reggiano
- 1 serving Parmigiano Reggiano
- 1 serving Balsamic glaze
- 1 serving Balsamic glaze
- 1 serving Balsamic glaze
Equipment
knifespoon