Mozzarella Roll

The mozzarella roll is an inviting appetizer and can be stuffed in various ways. What I propose is a mozzarella roll filled with prosciutto and arugula, which embraces the flavors of Italy. Here is the recipe:

Ingredients

• 1 large buffalo mozzarella or 2 medium
• 100 g of thinly sliced prosciutto
• A bunch of arugula
• Extra virgin olive oil
• Salt and pepper
• Cherry tomatoes for garnish (optional)

Preparation

1. First, you must drain the mozzarella well to remove excess milk. Then place it between two sheets of paper towel.
2. After letting it rest, take a sheet of cling film and lay out the slices of prosciutto, slightly overlapping them, to create a “base” on which to place the mozzarella.
3. Place the mozzarella in the center of the prosciutto and lay the arugula leaves on top.
4. With the help of the cling film, start to roll the mozzarella with the prosciutto and the arugula, trying to achieve a tight roll.
5. Once you have the roll, wrap it in the cling film and let it rest in the fridge for at least an hour.
6. Before serving, cut the roll into slices about 2 cm thick and arrange the pieces on a serving plate.
7. Dress each slice with a drizzle of extra virgin olive oil, a pinch of salt, and some freshly ground pepper.
8. If desired, you can garnish the dish with cherry tomatoes cut in half.

Curiosity

The mozzarella roll is a dish that allows for a lot of creativity: you can vary the filling by using ingredients such as sun-dried tomatoes, basil, Taggiasca olives, or any other ingredient that harmonizes well with mozzarella. Additionally, you might choose to make it with a firmer mozzarella, which is better suited to be sliced without crumbling.