A classic Italian starter with a serious wow factor: Mozzarella Prosciutto Parcels with black olive Tapenade are easy to make, low carb and an explosion of flavours.
INGREDIENTS
- 2 mozzarella di bufala cut into 8 pieces each
- 16 prosciutto slices cured ham
- handful of grated parmesan For the tapenade
- 200 g pitted black olives
- juice of 1 lemon
- 2 tbsp capers heaped
- 4 anchovy fillets
- 1 garlic clove chopped
- 100 ml olive oil
- handful of flat leaf parsley and basil leaves
- black pepper
INSTRUCTIONS
- Blend all ingredients for the tapenade in a food processor or with a stick blender, setting aside a few tablespoons of olive oil for later to top it off with in the jar.
- Then cut the mozzarella into even pieces (you could also use little mozzarella balls), roll in the grated parmesan and wrap with the prosciutto.
- Pan fry the parcels with a little olive oil until the prosciutto is crisp from all sides and the mozzarella is beginning to melt - a few minutes.
- Brush a little tapenade over the parcels and serve 3-4 parcels per portion on a bed of salad leaves of your choice (I used spinach)
- Fill the remaining tapenade in a jar, top with the remaining olive oil and store in the fridge
NOTES
I calculated the recipe with 1 tbsp tapenade per person. You'll have quite a bit tapenade left over - it's great with chicken, fish or even as a dip.
NUTRITION
Calories: 207kcal Total Carbohydrates: 1.4g Protein: 4.9g Fat: 21g Cholesterol: 17mg Fiber: 0.4g
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