Prosciutto-Wrapped Crudite

Name: Prosciutto-Wrapped Crudite
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 40 bundles; about 8 servings
Cuisine: italian
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

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Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 40 bundles; about 8 servings

Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 40 bundles; about 8 servings

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

Directions

Watch how to make this recipe.

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.

Cook’s Note

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.