Involtini di prosciutto cotto

Ingredients

Serves 6

12 thick slices of Prosciutto cotto (about 400 grams)

1 bag of prepared mixed salad greens (about 200 grams)

200 ml full fat milk

2 egg yolks

1/2 glass white wine

bread crumbs

parsley, finely chopped

extra virgin olive oil

salt

Directions

Preheat oven to 190°C (400°F).

Coarsely chop salad. Lay out ham slices on cutting board, divide the salad among the slices. Roll tightly and place, seam down, in a roasting tin lined with oven-proof paper.

Place milk into a large mixing bowl. Stir in the egg yolks, wine, 2 tbsp olive oil, and season with salt. Blend well. Pour half the mixture over the ham rolls. Top with bread crumbs and bake in the oven for about 8 minutes. Remove from oven and keep warm.

Just before serving, heat left over milk mixture in a small saucepan and stir with wooden spoon until it starts to thicken. Stir in chopped parsley. Drizzle over ham rolls before serving.

Rating: ★★★☆☆

It was a little too watery because of all the sauce. Overall, I didn't think this was anything special.