Ingredients
8 paper-thin slices of Prosciutto
2 cups Fresh Arugula
8 pieces of Whole Milk Mozzarella, 1/4" x 1/4" x 3"
2 tablespoons Extra Virgin Olive Oil
1 clove of Garlic
1 1/2 teaspoons Red Wine Vinegar
1/4 teaspoon White Truffle Oil
Salt and Pepper to taste
Preparation
Crush the garlic and add it to the olive oil with a pinch of salt. Set aside. Lay out the Prosciutto slices on a work surface. Slice the mozzarella into 1/4" slices and then again into 1/4" strips. You need 1 strip of mozzarella for each piece of Prosciutto. Place 1 strip of mozzarella on each piece of prosciutto. Wash and spin-dry the Arugula. Toss the arugula with a little of the garlic olive oil. Add vinegar, salt and pepper to taste. Drizzle with White Truffle oil and toss again. Arrange a bit of the arugula salad over the mozzarella on each piece of prosciutto, and roll to enclose the filling. Serve immediately as an appetizer or first course.
