Proscuitto Roll-Up Appetizer

by Maggie Battista on January 10, 2009

in Appetizers, Featured

This Proscuitto Roll-Up Appetizer is so easy, even non-cooks will feel like serious chefs.

I set all the ingredients for this dish in front of two wonderful dudes who had indulged in a fair amount of booze, guys who may be fabulous cooks under normal conditions but perhaps slightly sloppy after a lot of tequila. (Now don’t think their wives weren’t equally sloppy; we were. But this is about the dish assigned to them. I’ll do a follow-up on our dishes – promise!)

Our husbands assembled these treats so quickly and thank goodness, as they were quite the remedy we needed, a little bit of protein to tame our mild tequila buzz. I’m not quite sure if Mark Bittman intended for his Asparagus and Proscuitto Roll-Ups (video to pop open) to morph into a sort of tequila chaser, but with a few edits they fit nicely into our Latin-themed feast and squelched our hunger pains while our freshly-fried nachos, paella and chocolate tamales were coming together.

Mark’s recipe calls for asparagus, but the markets just didn’t produce any truly fresh specimens. I did, however, find some pretty green beans which provided enough heft to the appetizer after a quick blanch. The other ingredients are easy to find: proscuitto slices (of course), arugula, cilantro, salt and pepper. Simply place a small portion of arugula and green beans at one end of a proscuitto slice. Add a few cilantro leaves and a light pinch of salt and pepper and roll.

These Proscuitto Roll-Up Appetizers are great with a glass of champagne, a cold beer or, as in our case, with a little tequilla and fresh fruit puree.

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.


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  • http://jennb276,wordpress.com Jen B

    Is there a vegetarian alternative to the proscuitto? Suggestions?

  • http://www.emandlo.com Emma Jane

    Those look amazing. And as someone who is currently sporting a serious injury sustained on the cheese grater (that cauliflower cheese had a bit of extra protein in it…) I’m a big fan of any dish that can be assembled drunk. Meaning, if I do it sober, I probably won’t hurt myself…

  • Maggie

    You could just toss all the ingredients (sans proscuitto) in a bowl with olive, lemon juice, salt and pepper, making it a quick salad.

    If you eat fish, you could wrap all this up in a slice of smoked salmon and squeeze a bit of lemon juice on the veggies before rolling.

    I’m open to all suggestions from the community!

  • http://jennb276,wordpress.com Jen B

    I love that salmon suggestion – will try it soon!!

  • allison

    For vegetarian options you could try nori or the soy bean wrappers they now use for sushi. I’ve done this with cucumber – slice it lengthwise on a mandoline.

  • http://thestorers.org/ Jim S

    I do something similar with smoked salmon and it’s a hit wherever I bring it. Smoked salmon, boursin cheese & blanched asparagus. Rolled all together and served on a platter of arugula it makes a really simple (and yummy) appetizer.

    Can’t wait to try this one though!

  • Ben J

    @Jen B

    Jen, eat some meat!

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