John Myers
Ingredients for 6 servings:
- 1 pack of mozzarella (mozzarella dough, sfoglia)
- 160 g Parma ham
- 300 g arugula
- 4 tomatoes, sliced or cut into pieces
- 150 g pine nuts
- olive oil
- Balsamic cream
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes
filled mozzarella rolls
Spread out a kitchen towel, place the mozzarella dough on it, and pat the top dry. Toast the pine nuts in a dry pan. Spread the Parma ham over the mozzarella, leaving a border of about 5 cm at the top. Spread plenty of arugula on top, arrange the tomatoes on top, and scatter the pine nuts over it. Roll the mozzarella tightly, ideally with the help of the kitchen towel or with two people. It’s a bit difficult, but it still tastes good loosely. Last time I tried making small finger food bites, but usually I leave the dough whole and roll it into a large roll. I always prepare it the day before and wrap it in cling film. Serve with olive oil, balsamic vinegar, salt, and freshly ground pepper. You can find mozzarella dough at Italian delicatessens; in Berlin, for example, Centro Italia.
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