Prosciutto-Wrapped Crudite

TOTAL TIME: 40 min
Prep: 30 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 40 bundles; about 8 servings
LEVEL: Easy

ingredients

  • 20 paper-thin slices prosciutto or speck
  • 1 fennel bulb, cored and thinly sliced lengthwise
  • 1/2 orange bell pepper, cut lengthwise into thin strips
  • 1/2 red bell pepper, cut lengthwise into thin strips
  • 1/2 yellow bell pepper, cut lengthwise into thin strips
  • 10 stalks broccolini, blanched
  • 1/4 head cauliflower, separated into small florets with stems intact, blanched
  • 2 tablespoons Meyer lemon olive oil
  • 1 (2-ounce) piece Parmesan
  • Freshly ground black pepper
  • Salt, for blanching water
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto. Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto. Wrap the prosciutto around the stalks of broccolini. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter.

Drizzle with the oil. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve.

Recommended Wine: 2002 Terruzi & Puthod Terre di Tufi
Origin: San Gimignano, Tuscany
Grape: Vernaccia

Wine notes: For this dish I picked a white wine from a little town in Tuscany. This wine is made from vernaccia grapes and is very luxurious in texture. There is a wonderful perfume to this wine, similar to wild flowers and freshly cut grass. The crudite gives it an extra mineral edge which makes this wine a perfect match with my dish. I like to serve this chilled but not too cold because the colder the wine, the more difficult it is to taste it.

Wine Pouring Notes: Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine's aroma and a better sense of its bouquet. To get the full experience of the wine, place your nose into the glass and take in the wine's beautiful aroma.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.