Ingredients Jump to Instructions ↓

  1. 1 bundle arugula leaves

  2. 1 ripe bosc pear

  3. 1 lemon

  4. 1 tablespoon fresh thyme leaves, finely chopped Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper

  5. 8 slices prosciutto di Parma

Instructions Jump to Ingredients ↑

  1. Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon , thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.


Send feedback