Loading Video...

Prosciutto-Wrapped Crudite

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 40 bundles; about 8 servings
  • Nutrition Info
Share This Recipe

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

  1. 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.
  2. 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.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.