Prosciutto and Arugula Rolls

RH Staff

Yield: 4 portions.

1 cup red onion, thinly sliced
1/2 cup red wine vinegar
1 bunch (4 cups leaves) arugula, trimmed
3 Tbsp. extra virgin olive oil
to taste, salt
to taste, freshly ground black pepper
8 thin slices (about 4 oz.) Prosciutto di Parma®

In a nonreactive bowl, marinate onion slices in red wine vinegar for at least 30 minutes; drain, discarding the vinegar.

In a large bowl, toss together arugula leaves, olive oil, salt, pepper and the marinated onion. Place Prosciutto di Parma® slices in a single layer on a work surface. Arrange dressed greens and onions in the center of each slice, dividing evenly. Roll Prosciutto di Parma® slices around salad mixture. Serve Prosciutto di Parma® and arugula rolls with seasoned white (cannellini) beans if desired.

Recipe Provided By: Chef Cesare Casella, Beppe, New York City

Photo Credit: Prosciutto Di Parma