Prosciutto Stracchini Pinwheels -

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Prosciutto Stracchini Pinwheels

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By Pamela Sheldon Johns

Posted July 23rd, 2007

This article is reprinted with permission from Prosciutto, Pancetta, Salame, by Pamela Sheldon Johns, (2005, Ten Speed Press)

Servings:	4
Author Notes:	Ask your butcher to slice the prosciutto a little thicker than usual. These pinwheels are best made ahead of time and refrigerated before serving. If you can't find stracchino, substitute another fresh soft cheese, such as mascarpone.
Ingredients:	16 slices prosciutto di parma, chilled 3 ounces stracchino cheese (or see note above) 1 cup arugula leaves
Instructions:	Lay the prosciutto out on a work surface. Spread with a thin layer of stracchino, then a single layer of arugula leaves. Roll lengthwise, cut into 2-inch lengths, and place on a platter. Refrigerate until ready to serve.