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Ingredients
- 2 tbsp extra virgin olive oil
- 1 large leek, washed and trimmed, cut into thin rounds
- 4 tbsp fresh ricotta
- 6 tbsp finely sliced chives
- 4 tbsp grated parmesan
- Pinch nutmeg
- Salt to taste
- 8 thin slices prosciutto
Method
Heat olive oil in a pan and lightly fry leeks for 3-4 minutes until soft and sweet. Place in a bowl with ricotta, chives, parmesan and nutmeg. Add a pinch or two of salt and a couple of turns of pepper. Mix well. Roll a tablespoon of the resulting mixture in each prosciutto slice and place stuffed prosciutto on an oiled baking tray. Bake in a preheated 150C oven for 15 minutes.
