Mozzarella, Pepper and Prosciutto Parcels, with Green Salad
Serves: 4
Preparation: 10 minutes
Cooking Time: 15 minutes
Traditionally taken from the milk of Buffalo, but often made from cows milk. It is a fresh, semi soft cheese which is elastic in texture. It has a very mild yet slightly sour taste, and is used in a variety of Italian dishes including pasta and pizza.
Ingredients
- 4 balls of Mozzarella
- 12 slices of Prosciutto ham
- jar of red grilled peppers, drained and halved
- A bag of Italian mixed leaves
- 4 tbsp olive oil
- Handful fresh basi
- Juice of 1 lemon
- 2 tbsp balsamic vinegar
- 2 avocados, pitted and sliced ciabatta bread (for serving)
Method
- On a low heat, heat 1 tbsp of olive oil in a frying pan.
- Tear the balls of Mozzarella into thirds, so you have 12 pieces.
- Lay all of the prosciutto out on a board, and at the end of each piece, place the Mozzarella. On top of the Mozzarella place a piece of pepper, and a couple of basil leaves.
- Roll the ham up so the filling is encased inside.
- Place the parcels in the pan, and cook for roughly 5 minutes turning regularly, until the ham is crisp, and the Mozzarella has started to melt and become oozy, without pouring out of the ham.
- When all the parcels are crisp set aside and make the salad.
- Add the green leaves and avocado to a bowl, and mix together.
- To make the salad dressing, mix the olive oil, lemon and balsamic together in a bowl, and pour as much as you require over the salad. Toss together to ensure everything is coated.
- Serve the parcels next to a large handful of salad, and a slice of warm ciabatta.
