Prosciutto, Bocconcini and Spinach RollsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Oven temperature: 190° C (375° F)
Cooking time: About 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:200 kcal
Proteins:8.3 g
Fats:16.8 g
Carbohydrate:4.5 g
Fibers:0.9 g
Sugar:0.9 g
Cholesterol:81.6 mg
Sodium:383.3 mg
Calcium:134.6 mg
SIMILAR RECIPES
Prosciutto with Roasted Artichokes and Red Peppers
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
8
slices of prosciutto, coarsely chopped
250
g
fresh spinach
50
g
butter
1
medium onion, finely chopped
125
g
bocconcini (sold in balls in water), drained and diced
1
bea10 egg
30
ml
chopped parsley
freshly ground pepper
225
g
phyllo pastry
METHOD
- Carefully clean the spinach, removing the larger stems, and place the leaves in a large saucepan. Cover and cook for a few moments, just until the leaves start to soften.
- Drain in a colander, pressing well to remove as much water as possible. Chop coarsely and place in a bowl.
- In a sauté pan, heat half the butter, add the onion and sauté over low heat until golden. Add the onion to the spinach and cool to lukewarm.
- Add the prosciutto, cheese, egg and parsley; season with salt and pepper and mix well.
- Melt the remaining butter. For each roll, take a sheet of phyllo pastry and brush it with melted butter. Place 1/8 of the filling on top, fold in the edges and roll up, adding a little more butter at regular intervals.
- Place on a baking sheet; bake in a 190° C (375° F) oven for 15-20 minutes or until nicely browned. Serve hot with a green salad.
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
