Prosciutto rolls
Source of Recipe
Chicago Tribune 1/30/02
Recipe Introduction
Prosciutto rolls with ground beef and ricotta (Arrosto al prosciutto crudo)
These ground beef-and ricotta-stuffed rolls can be a main dish or slice them for appetizer rounds.
List of Ingredients
Preparation time: 20 minutes
Cooking time: 25 minutes
Yield: 5 servings
1 pound ground beef, browned, drained
3 eggs, beaten
1 container (15 ounces) ricotta cheese
1 cup each: grated Parmesan cheese, chopped parsley
1 teaspoon salt
1/2 teaspoon freshly ground pepper
20 thin slices prosciutto, about 10 ounces
1 tablespoon each: olive oil, butter
Recipe
1. Mix beef, eggs, ricotta, Parmesan, parsley, salt and pepper in a medium bowl until well combined; set aside.
2. Place 4 slices of the prosciutto on wax paper or foil, edges slightly overlapping. Place 1/2 cup of the beef mixture in center; roll up prosciutto tightly, tucking edges in. Repeat with remaining prosciutto and filling.
3. Heat the oil and butter in large skillet over medium high heat; brown rolls on all sides in 2 batches, 3 minutes per batch. Return all rolls to skillet. Cover; reduce heat to low. Cook until filling is cooked through and set, about 20 minutes. Slice rolls into 2-inch pieces to serve.
Nutrition information per roll:
645 calories, 62% calories from fat, 44 g fat, 21 g saturated fat, 310 mg cholesterol, 2,045 mg sodium, 56 g protein, 4.5 g carbohydrate, 0.5 g fiber
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