Giada De Laurentiis’ Prosciutto Cotto Pinwheels | Giada in Italy | Food Network

Giada makes a rolled snack with prosciutto cotto, ricotta and pickled vegetables!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she’s digging into her family’s recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.

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Prosciutto Cotto Pinwheels
Level: Easy
Total: 4 hr 20 min
Prep: 20 min
Inactive: 4 hr
Yield: 6 to 8 servings


2/3 cup fresh ricotta cheese, at room temperature
1/4 teaspoon chopped fresh rosemary
1/4 cup freshly grated parmigiano-reggiano cheese
2 teaspoons extra-virgin olive oil
12 slices (1/2 pound) thinly sliced prosciutto cotto (Italian cooked ham)
3/4 cup chopped jarred giardiniera (Italian pickled vegetables)


Mix the ricotta, rosemary, parmigiano and olive oil in a bowl with a rubber spatula until smooth.

Lay 2 pieces of prosciutto cotto on a board in front of you lengthwise, overlapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the prosciutto. Sprinkle the side closest to you with 2 tablespoons giardiniera and press gently into the cheese. Roll the prosciutto into a pinwheel starting with the edge closest to you, rolling away from you.

Repeat with the remaining prosciutto and filling. Wrap each roll tightly in plastic wrap and chill in the refrigerator at least 4 hours to firm up. To serve, unwrap the rolls and slice into 3/4-inch pieces with a sharp knife.


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Giada De Laurentiis’ Prosciutto Cotto Pinwheels | Giada in Italy | Food Network

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