Couple weeks ago I got a chance to meet Aida during her book tour, Keys to the Kitchen. I love her book tour concept because she shared a bit of her book and let us had fun in the kitchen so we got a chance to get dirty and met some new friends. It was so much fun, especially since the group was about 16-18 people so we had plenty of time to mingle and chit chat.
We were broken down into groups of five or six, and assigned to prepare different courses – appetizer to desserts. During the preparation, Aida and some friends showed us how to prep this and that. So yeah, it was fun, especially we got a chance to mingle and tasted what we made in the end.
My take was appetizers which was pretty easy and that way I could hop to the other team and help them. I really enjoyed this appetizer and it was so simple! So, if you’re hesitant to make a mess in the kitchen, you definitely should try this recipe. Please excuse all low res images since this was an impromptu event.
Prosciutto and Manchego Handrolls
Makes: 40-45 appetizers
- ½ pound (8 oz) prosciutto, sliced paper thin
- 6 oz baby arugula, watercress, or other peppery green, washed and thoroughly dried
- 12 oz manchego or another aged sheep’s cheese, sliced paper thin
- 3 oz quince paste or fig jam
- To assemble, spread bresaola out on a clean work surface.
- Place 3 pieces of peppery greens in the center of the piece, top with a very thin silver of cheese and a thin slice of quince paste or a dollop of fig jam. Roll each bresaola piece up into a cylinder (or cigar form) to enclose filling.
- Place on a serving platter and repeat until all the bresaola is used up.
- Tip: keep the serving platter in the refrigerator until you have assembled all the rolls so that they stay cool. This can be made up to 4 hours ahead and stored refrigerated in an airtight container.