Prosciutto Rolls with Arugula, Fennel and Mint

This is my second recipe for Legends from Europe, using Prosciutto di San Daniele. These appetizer rolls are inspired by Vietnamese rice paper spring rolls, with a decided Italian twist. Prosciutto replaces the rice paper as the wrap, adding a salty savory component to the crunchy fresh vegetables and piquant Parmigano filling. No dip required: instead, olive oil, lemon and mint add flavor, aroma and a touch of moistness. You might want to double the batch, because these tend to get gobbled up before you can say Prosciutto di San Daniele.

Prosciutto Rolls with Arugula, Fennel and Mint
Makes 12

6 slices Prosciutto di San Danielle, halved lengthwise
Extra-virgin olive oil
Finely grated lemon zest
Freshly ground black pepper
2 cups loosely packed baby arugula leaves
1 medium fennel bulb, fronds trimmed, halved lengthwise, each half thinly sliced lengthwise
4 ounces Parmigiano cheese, shaved
1/2 cup mint leaves, torn in half if large

Place a slice of prosciutto on a work surface, short end closest to you. Lightly brush with olive oil. Sprinkle with a pinch of lemon zest and a little freshly ground black pepper. Arrange 6 to 8 arugula leaves at the base. Place a few slices of fennel and Parmigiano shavings over the arugula. Top with a few pieces of mint. Roll up from the base, tucking the prosciutto tightly around the vegetables. Continue to roll, placing 1 or 2 additional arugula leaves in the fold as you roll up. Place seam side down on a platter. Repeat with remaining ingredients.

10 responses to “Prosciutto Rolls with Arugula, Fennel and Mint

  1. A great idea! I really like this combination of flavors.

    Cheers,

    Rosa

  2. How many posts have you done this week?! Today, you have outdone yourself. I might lightly sauté the fennel, just because I am weird re licorice flavor in my food Рbut I love this. Best shots of the week.

    • Liz, If you don’t like fennel, try substituting crisp apples or pears – just be sure to brush them with lemon juice to prevent discoloring.† Lynda

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  3. eastofedencook

    What a great appetizer! The pairing of fresh veggies with the prosciutto is refreshing. The crunchy veggies are a splendid contract to the succulent prosciutto!

  4. Great Idea to roll the salad inside the prosciutto! Seems perfect for picnics or fancy cocktail parties. Pinning this.

  5. Wow, this is really innovative! I’m going to pin it as a recipe to try:D

  6. So pretty! I love your idea of substituting apples for the fennel (though I love fennel, too).

  7. I’ve made these with some arugula and parmesan, but love the idea of adding the fennel and mint. Gorgeous photos, Lynda!

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