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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Recipes of Pamela Sheldon Johns

 

 
 

Prosciutto and stracchino pinwheels

Ask your butcher to slice the prosciutto a little thicker than usual. These pinwheels are best made ahead of time and refrigerated before serving. If you can't find stracchino, substitute another fresh soft cheese, such as mascarpone.

16 slices prosciutto di Parma, chilled
3 ounces stracchino cheese
1 cup arugula leaves

Lay the prosciutto out on a work surface. Spread with a thin layer of stracchino, then a single layer of arugula leaves. Roll lengthwise, cut into 2-inch lengths, and place on a platter. Refrigerate until ready to serve.
Serves 4



Picture by Joyce Dudkerk-Pool

 

 
 
 
   
 
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