Yield: 1 servings
|3 ounces||Smoked mozzarella per serving; up to 4|
|2 slices||Parma ham per serving; up to 3|
|1 ounce||Grated parmesan per serving; up to 2|
|\N \N||Red or yellow peppers|
|\N \N||Olive oil|
Brush the peppers with olive oil and place under the grill. Allow the skin to blacken on each side before turning. This makes removing the skin easy and gives the grilled peppers their distinctive flavour.
Once they are cooked all over, allow to cool a little before removing the skins, stalk and seeds. Cut the peppers into strips and drizzle over enough olive oil to cover them in a shallow dish.
Cut the smoked mozzarella into fairly large pieces. Sprinkle a handful of parmesan on to a board and lay the strips of Parma ham on top. Roll up the mozzarella in the strips of ham, applying enough pressure to pick up the grated parmesan, and ensuring that the ham sticks to the mozzarella.
Sprinkle some of the remaining parmesan on to the finished parcels. Grill, turning every couple of minutes, until browned all over.
Serve the parcels topped with a few strips of grilled pepper and a sprinkle of parmesan.
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Carlton Food Network
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