Yum yum, the finished meal
One of my favourite starters (or occassional light meal) is Bocconcini (small ‘eggs’ of Mozzarella) wrapped in parma ham. Its just delicious and ridiculously easy to make.
Cut each mozzarella egg into pieces roughly the size of a cocktail sausage. If you have any smaller pieces left over, you can munch them together into a lump to eek out an extra parcel.
Wrap the bocconcini in parma ham. I tend to place the bocconcini piece to one side of the ham and wrap it slightly diagonally so that you have sufficient parma ham at each end of the bocconcini to wrap around the ends and form a nice seal. If you don’t the cheese will splurge out when you cook it and you end up with a gooey mess (which in itself is rather pleasant to eat!)
Heat a frying pan with a little olive oil on a medium heat and pan fry the bocconcini, turning regularly until the cheese has softened nicely. Service with a rocket salad, sliced cheery tomatoes, dash of olive oil, balsamic vinegar and parmesan shavings, seasoned with a little pepper.
Ingredients
- Bocconcini eggs (2 eggs servers 3 people)
- Slices of Parma ham (4 per person)
- Rocket
- Cherry tomatoes
- Balsamiq vinegar
- Olive oil
- Parmesan shavings
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- Here is what you need.
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- Fry in a little olive oil
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- Ready for cooking
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- Role the mozzarella in the parma ham. I roll diagonally to ensure good coverage of the cheese.
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- I use a pastry cutter to form the rocket into a nice pile
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- Yum yum, the finished meal
