"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Prosciutto-Wrapped Gorgonzola with Arugula Recipe

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This recipe for Prosciutto-Wrapped Gorgonzola with Arugula, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Uzelac
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
20 paper-thin slices prosciutto
4 ounces fresh baby arugula (about 4 cups)
12 ounces Gorgonzola cheese, crumbled
cups dried currants

Bon Appetit, June 2003

Directions:
Directions:
Working with 1 slice of prosciutto at a time, cut prosciutto crosswise into 3 rectangles. Space prosciutto pieces 2 inches apart on work surface. Arrange 3 arugula leaves side by side atop each prosciutto piece, allowing tops to extend 1 inch over 1 long side of prosciutto. Top each with about 1 tsp cheese. Press generous tsp currants into cheese atop each prosciutto piece. Starting at 1 short end of each prosciutto piece, roll up tightly, jelly roll style. Transfer to platter and toothpick if necessary.

Number Of Servings:
Number Of Servings:
60 pieces
Preparation Time:
Preparation Time:
30-45 mins
Personal Notes:
Personal Notes:
Another one where making it look pretty takes some practice.

 

 

 

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