Prosciutto Di Parma Con Rucola Recipe
Grape tomatoes, red sauce & mozzarella, finished with Prosciutto di Parma & arugula with lemon vinaigrette and Pecorino-Romano.
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Ingredients
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Base Ingredients
Topping Ingredients
Lemon Vinaigrette Ingredients
Method
Preparation of Base
- 1
Prepare the Base
In a saucepan over medium heat, warm the red sauce until it is heated through, about 5 minutes.
- 2
Add Grape Tomatoes
Add the grape tomatoes to the warmed red sauce and stir gently. Let it simmer for another 2-3 minutes until the tomatoes are slightly softened.
- 3
Melt the Mozzarella
After the sauce is ready, sprinkle the mozzarella cheese over the top of the sauce and tomatoes, cover the pan, and let it cook for an additional 3-4 minutes until the cheese melts.
Prepare the Toppings
- 4
Prepare the Arugula
While the base is cooking, rinse the arugula under cold water and dry it using a salad spinner or paper towels.
- 5
Slice the Prosciutto
Slice the Prosciutto di Parma into strips if it is not already sliced.
- 6
Grate the Pecorino-Romano
Using a grater, finely grate the Pecorino-Romano cheese and set it aside.
Make the Lemon Vinaigrette
- 7
Combine Ingredients
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.
Assembly
- 8
Assemble the Dish
Once the base is prepared, spoon the red sauce with melted mozzarella and grape tomatoes onto serving plates.
- 9
Top with Prosciutto and Arugula
Top each serving with strips of prosciutto and a generous handful of arugula.
- 10
Drizzle with Vinaigrette
Drizzle the lemon vinaigrette over the top and finish by sprinkling grated Pecorino-Romano cheese.
- 11
Serve
Serve immediately while warm.
