Prosciutto stuffed with ricotta, chives and leek

Prosciutto stuffed with ricotta, chives and leek
Photo: Marina Oliphant

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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  • Main Ingredients - Pork

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