FESTIVE PROSCIUTTO-WRAPPED VEGETABLES

FESTIVE PROSCIUTTO-WRAPPED VEGETABLES image

Categories Pork

Yield 40 bundles

Number Of Ingredients 11

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, and/or asparagus, blanched
1/4 head cauliflower, separated into small florets with stems intact, blanched
2 tablespoons Meyer lemon olive oil or lemon juice or grated lemon rind
1 (2-ounce) piece Parmesan
Freshly ground black pepper
Salt, for blanching water

Steps:

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 or asparagus. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter. Drizzle with the oil or lemon juice or grated lemon rind. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve.