Prosciutto Rolls Stuffed with Pumpkin are the result of a delicate and tasty combination that will satisfy even the most demanding palates. These are small, bite-sized appetizers!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup Pumpkin (flesh)
- 3.5 oz Fresh spreadable cheese
- 5.3 oz Prosciutto
- to taste Fine salt
- to taste Black pepper (ground)
- to taste Rosemary
- to taste Olive oil
- to taste Thyme
- 5 tablespoons Parmigiano Reggiano DOP (grated)
- 1 teaspoon Lemon juice (concentrated)
- 1 tablespoon Poppy seeds
Preparation
Wash about 1 lb. of pumpkin and cut it into slices. Season it with thyme, rosemary, olive oil, salt, pepper on both sides and cook it at 356°F for 30 minutes (for the recipe, click the link). Remove the skin from the pumpkin and place the slices in a bowl, mash well with a fork until it becomes a homogeneous pulp. Add the spreadable cheese, Parmigiano, lemon juice, adjust salt and pepper.
On a surface, place a prosciutto slice about 4 inches long, put about a tablespoon of filling, and roll it lengthwise.
Place the rolls on a plate and sprinkle with poppy seeds.
Notes
With these quantities, about 15 prosciutto rolls will be made.
If you liked the Prosciutto Rolls Stuffed with Pumpkin, take a look at other pumpkin recipes:
