Author Notes
I've been making variations of this recipe for years. It's light and fresh, a perfect springtime hors-d'oeuvre. The unwavering ingredient in the rolls is fennel. Its crisp texture and cool anise-y flavor offset the supple prosciutto and soft greens. Be sure to give a good whisk to the oil to lightly infuse it with the crushed garlic clove. —TasteFood
Ingredients
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1/4 cup
extra-virgin olive oil
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1
small garlic clove, smashed with the blade of a knife
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1 teaspoon
finely grated lemon zest
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1/4 teaspoon
freshly ground black pepper
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6
prosciutto slices, halved lengthwise
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2 cups
baby arugula leaves
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1
medium fennel bulb, fronds trimmed, halved lengthwise, each half thinly sliced lengthwise
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4 ounces
Parmigiano cheese, shaved
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1/2 cup
mint leaves, torn if large
Directions
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Whisk oil, garlic, zest and pepper in a small bowl with several strokes to infuse the oil with the garlic.
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Place a slice of prosciutto on a work surface, short end closest to you. Lightly brush with olive oil.
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Arrange 6 to 8 arugula leaves at the base. Place a few slices of fennel and Parmigiano shavings over the arugula. Top with a few pieces of mint. Roll up from the base, tucking the prosciutto tightly around the vegetables. Continue to roll, placing 1 or 2 additional arugula leaves in the fold as you roll up. Place seam side down on a platter.
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Repeat with remaining ingredients.
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