Ahhhh antipasti, is there anything better? That magical word of delight, what you are going to eat before the pasta! I am crazy for good antipasti plates. But I do have one problem with them, what do I eat first?  I want a little of everything all at once! So I created these Prosciutto Di Parma Rolls. The buttery prosciutto, the sharp Parmigiano, the sweet creamy mascarpone, the tangy basil dancing with the roasted peppers. Now imagine all of this in a single bite, yes a single bit I tell you. You will be popping these little beauties till the cows come down from the pasture. Pair with a crostini and a nice Chardonnay and you will be a few steps closer to heaven my friend.

Prosciutto Di Parma Rolls

Chef Ivan Flowers, Top of the Market San Diego

Serves 8

One pound Prosciutto di Parma cut thin, laid out on paper
1/4 pound Genoa salami cut thin
2 cups mascarpone
1 cup roasted sweet red peppers finely chopped
2 cups baby arugula
4 hard boiled-eggs finely chopped
1/4 cup basil sliced thin
1/4 cup grated Parmigiano

On parchment paper sprayed with vegetable spray lay out 10 slices of Prosciutto so they overlap 1/4 inch across the paper. Place salami slices across the middle of the prosciutto. Place mascarpone on a pastry bag and pipe a log 2 inches up from the bottom of the Prosciutto and salami. Place chopped peppers along the mascarpone strip. Place hard-boiled eggs along the pepper strip.

Place arugula along the hard boiled egg strip. Sprinkle basil slices and Parmigiano over the assembly. Carefully and tightly roll the paper till a long thin cylinder appears, then twist the end so it is tight. Do two more of these. Place in the refrigerator for 1 hour. Cut into 3/4 inch rolls and finish with your favorite olive oil and balsamic vinegar.

Enjoy!