Parma ham roll on rocket salad

Ingredients for 6 servings:

• 200 g Parma ham, sliced ​​not quite so thin
• 1 pack of mozzarella (the heavier, longer version)
• 3 tbsp pine nuts
• 1 bunch of basil
• 1 garlic clove(s), (optional)
• olive oil
• 1 bunch arugula
• 3 shallots
• Parsley
• Olive oil for drizzling
• Balsamic vinegar to drizzle over
• salt and pepper
• Tomato(s) – Brunoise

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

makes a great visual impression

Blend the basil, pine nuts, the garlic clove, and enough olive oil to create a pesto. Place the ham slices (as large and sturdy as possible) overlapping on cling film, cover with very thin slices of mozzarella, brush them with the pesto (use only a little, reserve the rest for spaghetti), roll up tightly, and refrigerate overnight, wrapped well in the film. (This will make a fairly long roll, which is then cut into appropriate pieces.) Cut each roll in half diagonally and straight across, leaving a base and a diagonally upward-pointing tip, about 6-8 cm high at the highest point. Serve on a bed of arugula, shallots, and coarsely chopped parsley, drizzled with olive oil and balsamic vinegar, and seasoned with salt and pepper. Sprinkle diced tomatoes on top as a garnish and drizzle some of the pesto around the outside. Serve with ciabatta bread or baguette.