Giada De Laurentiis’ Prosciutto Cotto Pinwheels | Giada in Italy | Food Network

Giada makes a rolled with prosciutto , ricotta and pickled vegetables!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her household's dish book or sharing with her child Jade, her journey is everything about the bounty and charm of Italy enjoyed with family and friends.

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Prosciutto Pinwheels
Level: Easy
Total: 4 hr 20 minutes
Prep: 20 min
Non-active: 4 hr
Yield: 6 to 8 portions


2/3 cup fresh ricotta cheese, at room temperature level
1/4 teaspoon chopped fresh rosemary
1/4 cup newly grated parmigiano-reggiano cheese
2 teaspoons extra-virgin olive oil
12 pieces (1/2 pound) thinly sliced prosciutto cotto (Italian cooked ham).
3/4 cup sliced jarred giardiniera (Italian pickled veggies).


Mix the ricotta, rosemary, parmigiano and olive oil in a bowl with a rubber spatula till smooth.

Lay 2 pieces of prosciutto cotto on a board in front of you lengthwise, overlapping by half and patching holes where required. Spread about 2 tablespoons of the cheese mix evenly over the prosciutto. Spray the side closest to you with 2 tablespoons giardiniera and press carefully into the cheese. Roll the prosciutto into a pinwheel beginning with the edge closest to you, rolling away from you.

Repeat with the staying prosciutto and filling. Wrap each roll tightly in plastic wrap and chill in the fridge a minimum of 4 hours to tighten. To serve, unwrap the rolls and slice into 3/4-inch pieces with a sharp knife.

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Giada De Laurentiis' |Giada in Italy|Food Network.

Giada De Laurentiis' | Giada in Italy | Food Network

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