Friday, June 6, 2014

Italian sushi?

I can't bring myself to want sushi. Sorry, I just can't say raw fish appeals to me. But, with evolution, or perhaps revolution, I can have something as visually compelling and far more compatible with my taste preferences. We're talking 'Italian Sushi.'

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From the prosciutto that I adore, to the basil and cheeses, every ingredient makes drooling an appropriate response to this colorful appetizer.

Just a note before I share this recipe. Not all prosciutto is created equal, so please don't scrimp on anything but the best. Go to the deli and ask for Italian Prosciutto di Parma imported from the Emilia-Romagna region. The finest is produced by Pio Tosini, using pork produced for its flavor rather than lean meat. You'll love it. Truly exceptional prosciutto is one of my favorite indulgences!


3 cups cooked RiceSelect Sushi Rice, cooled
1 cup grated Parmesan/Romano cheese
2/3 cup Half & Half
1/2 cup fresh basil leaves, chopped
8 to 10 large thin slices Prosciutto di Parma
7 oz of red sweet (bell) peppers, cut into strips and roasted

Cut red sweet peppers into strips and roast on stove top. Cool.

Combine rice, cheese, Half & Half and basil in a bowl.

Place one prosciutto slice on cutting board; spread 1/2 cup rice mixture evenly over prosciutto, pressing slightly. Arrange a few pepper strips lengthwise down center over rice. Carefully roll into a log. Repeat with remaining prosciutto slices. Cover and refrigerate at least 15 minutes.

Cut each roll crosswise into 1-inch pieces. Place on platter cut side up. Serve at room temperature.

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Yield: Approximately 64 pieces
Preparation: 25 minutes
Chilling time: 15 minutes

Buon appetito!

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