Prosciutto Cotto Pinwheels

1. 1

   In a medium bowl, mix together the ricotta, Parmigiano-Reggiano, oil and rosemary with a rubber spatula.

2. 2

   Set aside.

3. 3

   Lay two pieces of the prosciutto cotto on the board in front of you lengthwise, overlapping by half and patching holes where needed.

4. 4

   Spread about 2 tablespoons of the cheese mixture evenly over the ham.

5. 5

   Sprinkle the side closest to you with 2 tablespoons chopped giardiniera and press gently into the cheese.

6. 6

   Roll the ham into a pinwheel starting with the edge closest to you and rolling away from you.

7. 7

   Repeat for the remaining prosciutto cotto and filling.

8. 8

   Wrap each roll tightly in plastic wrap and store in the refrigerator for at least 4 hours to firm up.

9. 9

   To serve, unwrap the rolls and, using a sharp knife, slice into 3/4-inch pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.