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Category: Chilled Appetizers
Prep Time: Cook Time: Total Time:
Makes 24 to 48 servings.
24 paper-thin slices prosciutto
1 fennel bulb, cored and thinly sliced lengthwise
1/2 orange bell pepper, cut lengthwise into thin strips
1/2 red bell pepper, cut lengthwise into thin strips
1/2 yellow bell pepper, cut lengthwise into thin strips
10 stalks broccolini, blanched
1/4 head cauliflower, separated into small florets with stems intact, blanched
2 T. olive oil
1 T. lemon juice
1 2-oz. piece Parmesan cheese
freshly ground black pepper
salt, for blanching water
Working with 1 slice of prosciutto at a time, cut prosciutto lengthwise in half.
Wrap a small bundle of fennel slices (about 3 slices) with prosciutto, allowing fennel to extend over each side of prosciutto.
Bundle 1 strip each orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing peppers to extend over each side of prosciutto.
Wrap prosciutto around stalks of broccolini.
Wrap prosciutto around the stem end of cauliflower florets.
Arrange vegetables on a platter; drizzle with the oil and lemon juice.
Using a grater or vegetable peeler, shave Parmesan cheese over vegetables.
Sprinkle with pepper, and serve.
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VEG - PROSCIUTTO-WRAPPED CRUDITES
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Category: Chilled Appetizers
Prep Time: Cook Time: Total Time:
Makes 24 to 48 servings.
24 paper-thin slices prosciutto
1 fennel bulb, cored and thinly sliced lengthwise
1/2 orange bell pepper, cut lengthwise into thin strips
1/2 red bell pepper, cut lengthwise into thin strips
1/2 yellow bell pepper, cut lengthwise into thin strips
10 stalks broccolini, blanched
1/4 head cauliflower, separated into small florets with stems intact, blanched
2 T. olive oil
1 T. lemon juice
1 2-oz. piece Parmesan cheese
freshly ground black pepper
salt, for blanching water
Working with 1 slice of prosciutto at a time, cut prosciutto lengthwise in half.
Wrap a small bundle of fennel slices (about 3 slices) with prosciutto, allowing fennel to extend over each side of prosciutto.
Bundle 1 strip each orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing peppers to extend over each side of prosciutto.
Wrap prosciutto around stalks of broccolini.
Wrap prosciutto around the stem end of cauliflower florets.
Arrange vegetables on a platter; drizzle with the oil and lemon juice.
Using a grater or vegetable peeler, shave Parmesan cheese over vegetables.
Sprinkle with pepper, and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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