Rollini

Rollini d’Insaccati

Cooking With Nick Stellino
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Ingredients:

1 4-ounce jar of sliced Roasted Red Peppers, rinsed and well drained
1 clove of finely chopped Garlic
1 teaspoon chopped fresh Parsley leaves (for marinade)
1 Tablespoon Olive Oil
1 teaspoon Balsamic Vinegar
1/8 teaspoon salt
6 slices of Prosciutto, about 6 ounces (not paper thin, thick enough to be the outer wrapping of the Rollini)
¼ pound Provolone cheese, very thinly sliced (12 slices)
¼ pound Genoa Salami, very thinly sliced (12 slices)
¼ pound Swiss Cheese, very thinly sliced (12 slices)
¼ cup chopped fresh Parsley (for the rolls, and garnish)
¼ fresh red pepper, finely diced for garnish
Toothpicks (party picks or decorative picks if serving for a party)
Serves 6
Printable Version
Combine the drained Roasted Peppers with the garlic, parsley, olive oil, balsamic vinegar, and salt. Toss well. Allow the peppers to sit and marinate for at least 20 minutes.
On a piece of plastic wrap over a flat surface, lay out one slice of Prosciutto, the long way from left to right in front of you. On top of the Prosciutto, lay two slices of Provolone cheese, overlapping, if necessary, the length of the Prosciutto. Follow in the same manner with the Genoa salami, then the Swiss cheese. Spoon roughly 2 teaspoons of the peppers down the middle of the stack of meats and cheeses (the whole length of the layered strip). Sprinkle with fresh chopped parsley.
Starting at the edge closest to you, begin to roll the meats and cheeses up, like a cigar. Roll tightly, tucking in the peppers and parsley. Secure the roll by piercing with toothpicks through at every ¾ inch.
With a serrated knife, trim each end (for an even look) cut though the roll half way between each toothpick. Keep the toothpicks in place to maintain the shape of the pinwheels. The cigar should be roughly 6 - 8 inches long. Serve as an appetizer.
Arrange the rolls on a platter and serve for hors d’hoeuvres.
Garnish with parsley and a confetti of finely diced red peppers.
©2013 Nick Stellino Productions