The folks at the cooking school were super nice, but they were a little slow getting our recipes into our hot little hands, so I went ahead and re-wrote this one from memory. It's just about the easiest recipe ever, so don't be too impressed. I've made it since I've been home and it's a huge hit -- crazy easy and super yum. Give it a whirl this weekend!
- 1 bunch fresh arugula, washed and dried with roots removed
- 8 slices very thin prosciutto
- 1 small wedge of Parmigiano Reggiano cheese, shaved with a vegetable peeler
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- good pinch of salt
- black pepper to taste
Divide the bunch of arugula into 8. Nestle 2-3 shavings of Parmigiano Reggiano on the arugula. Using one slice of prosciutto per batch, carefully wrap the arugula and Parmesan bunches, leaving a bit of the arugula stick out the top.
Whisk together the lemon juice, olive oil, salt and pepper. Place arugula wraps on a plate and drizzle with olive oil mixture. Serve immediately. If you want to go full Italian-style, add a few oil-cured olives and grissini (dry, thin breadsticks).
One note: You're going to want to use real, grown-up arugula (it's near the lettuce in the grocery store), not the baby stuff you get in the plastic container. And use good prosciutto too! The fewer ingredients in a recipe, the better quality each one needs to be. Word.