Prosciutto & rocket rolls

Prosciutto & rocket rolls

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 8 - 12

For buffet food, try something different with prosciutto and rocket rolls

Nutrition and extra info

Nutrition info

Nutrition per serving for 8

kcalories
92
protein
8g
carbs
1g
fat
7g
saturates
3g
fibre
0g
sugar
0g
salt
1.15g

Ingredients

  • half a 250g tub ricotta
  • 2 tbsp pesto (red or green)
  • 12 slices of prosciutto
  • 50g bag rocket leaves

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Mix the ricotta with the pesto and season with salt and pepper. Cut each slice of prosciutto in half widthways, then spread the ricotta mix over them.
  2. Lay a few rocket leaves lengthways on each slice so they poke out at each end. Roll each one up and place on a serving plate. Sprinkle with ground pepper.
  3. Prepare ahead; assemble the rolls on the plate, cover with cling film and keep in the fridge for up to 1-2 hours until ready to serve.

Recipe from Good Food magazine, December 2001

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sqclair's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These taste beautiful but as happens generally, the proscuitto sticks together so the presentation is ruined whenever guests tries to pick one up! My tip is to lay them out in a single layer and not too closely together..

caththecook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A bit fiddly but tasted nice and was something a bit different to greet guests with. Didn't need all the ricotta mix as putting too much on the ham made it harder to roll.

Questions

Tips