by Chef Ivan Flowers

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.

Proscuitto Di Parma Rolls017-300x225

Chef Ivan Flowers
Top of the Market San Diego

Serves 8

One pound Prosciutto di Parma cut thin, layed 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 ofProsciutto 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 parmiginao 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.


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