John Myers
Ingredients for 4 servings:
- 25 g arugula
- 40 g pistachios, unsalted
- ½ clove(s) garlic
- ½ tsp lemon juice
- 15 g Parmesan, grated
- 90 ml olive oil, good
- 1 baguette(s) or ciabatta
- 1 ball of buffalo mozzarella
- 4 slices of Parma ham or other raw ham of your choice
- some arugula for garnishing
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes
sophisticated variation of the rocket-ham-mozzarella combination
Finely chop the arugula, pistachios, garlic, lemon juice, and Parmesan in a blender, add the oil, and blend well. Cut the bread into 4 pieces and halve each piece. Toast or roast in the oven. Meanwhile, slice the mozzarella and halve the ham slices. Spread the pesto on the toasted bread slices, top with the ham and mozzarella, and garnish with a few arugula leaves. Tips: You’ll have quite a bit of pesto left over. It’s difficult to make less, as there won’t be enough to blend. The pesto will keep for a few days in the refrigerator and is delicious with pasta. Cow’s milk mozzarella will work in a pinch, but buffalo mozzarella is much tastier.
Facebook Comments