Prosciutto stuffed with ricotta, chives and leek

Name: Prosciutto stuffed with ricotta, chives and leek
Cook time: 30 min
Ingredients: 2 tbsp extra virgin olive oil; 1 large leek, washed and trimmed, cut into thin rounds; 4 tbsp fresh ricotta; 6 tbsp finely sliced chives; 4 tbsp grated parmesan; Pinch nutmeg; Salt to taste; 8 thin slices prosciutto

Steven Manfredi

October 18, 2011

Prosciutto stuffed with ricotta, chives and leekMarina Oliphant

Time:< 30 mins

Rich and delicious.

Ingredients

2 tbsp extra virgin olive oil
1 large leek, washed and trimmed, cut into thin rounds
4 tbsp fresh ricotta
6 tbsp finely sliced chives
4 tbsp grated parmesan
Pinch nutmeg
Salt to taste
8 thin slices prosciutto

Method

Heat olive oil in a pan and lightly fry leeks for 3-4 minutes until soft and sweet. Place in a bowl with ricotta, chives, parmesan and nutmeg. Add a pinch or two of salt and a couple of turns of pepper. Mix well. Roll a tablespoon of the resulting mixture in each prosciutto slice and place stuffed prosciutto on an oiled baking tray. Bake in a preheated 150C oven for 15 minutes.

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