Mozzarella rotolo
I've decided to treat myself to a few more hours of leisure, I really need it! So today I'm going to leave you with a very quick and delicious idea, the mozzarella rotolo stuffed raw, rocket and parmesan. Mozzarella sheets can now be found in many supermarkets and allow you to make many cold recipes perfect for this season! I like to indulge myself (I recommend you try my roll with prawns, zucchini and walnuts!), but the classic combination with raw prosciutto, enriched with rocket and parmesan flakes, in my opinion is unbeatable! Here's how to prepare it... The watchword is: freshness.
Ingredients
400 g mozzarella sheets150 g Prosciutto30 g Rocket50 g Parmigiano ReggianoExtra virgin olive oilSaltBlack pepper
Preparation
Roll out the mozzarella sheet and cover it with the cured prosciutto. Sprinkle with rocket and shaved or grated Parmesan cheese, then complete with a drizzle of oil, a pinch of salt and pepper. Gently roll the mozzarella on itself, pressing to make it adhere well, wrap it in plastic wrap and let it rest for an hour in the fridge to make it more compact (if you don't have time, omit this step). Serve your mozzarella roll stuffed with raw prosciutto, arugula and parmesan cheese on the remaining rocket cut into slices and complete with a drizzle of oil. Enjoy your meal!
I've decided to treat myself to a few more hours of leisure, I really need it! So today I'm going to leave you with a very quick and delicious idea, the mozzarella rotolo stuffed raw, rocket and parmesan. Mozzarella sheets can now be found in many supermarkets and allow you to make many cold recipes perfect for this season! I like to indulge myself (I recommend you try my roll with prawns, zucchini and walnuts!), but the classic combination with raw prosciutto, enriched with rocket and parmesan flakes, in my opinion is unbeatable! Here's how to prepare it... The watchword is: freshness.
Ingredients
400 g mozzarella sheets
150 g Prosciutto
30 g Rocket
50 g Parmigiano Reggiano
Extra virgin olive oil
Salt
Black pepper
Preparation
Roll out the mozzarella sheet and cover it with the cured prosciutto. Sprinkle with rocket and shaved or grated Parmesan cheese, then complete with a drizzle of oil, a pinch of salt and pepper. Gently roll the mozzarella on itself, pressing to make it adhere well, wrap it in plastic wrap and let it rest for an hour in the fridge to make it more compact (if you don't have time, omit this step). Serve your mozzarella roll stuffed with raw prosciutto, arugula and parmesan cheese on the remaining rocket cut into slices and complete with a drizzle of oil. Enjoy your meal!
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