Monday, June 26, 2017

Crispy Parmesan Roll Appetizer Stuffed with Proscuitto

Ingredients

2 cups Parmigiano-Reggiano cheese, freshly grated

8 slices prosciutto

8 fresh bail leaves

Store-bough bottle of Balsamic Glaze for garnish

Equipment Needed

Cheese grater (hand-held, microplane or box grater)

Non-stick Silicone mat

Baking Sheet

Turkey baster (or another cone shaped tool)

Instructions

Preheat oven to 400 degrees F. Place non-stick silicone mat on baking sheet. Place 4 mounds (1/4 cup of cheese each) of grated Parmesan cheese on the mat, leaving lots of room between each mound to spread during cooking. Bake for 10 minutes or until the edges are brown and the top is lightly golden. Remove from oven, and quickly roll each crisp into a cone shape using a turkey baster (or another cone-shaped tool) and a spatula. The crisps will harden quickly so work fast. Set the roll aside to cool. Repeat the Bake and Roll with the remaining 4 mounds. When ready to serve, roll up a slice of prosciutto with a fresh basil leaf inside and place inside the rolled parmesan crisp. Drizzle with Balsamic glaze.

Get Recipe at homemadeitaliancooking.com



bon appetit

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