Читать книгу Home Chef - Neven Maguire - Страница 81

150g (5oz) ricotta cheese

2 tbsp Pesto (see page 208)

10 slices of Parma ham

50g (2oz) wild rocket, stalks removed

Maldon sea salt and freshly ground black pepper

Shown on page 59, these are very simple but look and taste quite special. They can be made an hour in advance and kept in the fridge until you are ready to eat them. When cutting the Parma ham, don’t worry if each slice is not perfect, you can neaten them up as you roll them. A great alternative to Parma ham is bresaola – very thin slices of air-dried, salted beef.

Mix the ricotta with the pesto in a small bowl and season generously with salt and pepper.

Carefully cut each slice of Parma ham in half across the width and arrange on a clean work surface. Spread a heaped teaspoon of the ricotta mixture in a thin even layer over each one, then lay a few sprigs of rocket lengthways across each slice, leaving the sprig ends hanging over the edges.

Roll each one up and arrange on a serving platter. Cover loosely with cling film and place in the fridge until you are ready to serve.