Prosciutto and Carrot Bundles Recipe
Prosciutto and carrot bundles have everything. They’re crunchy, they’re salty and a little
bit sweet, perfect finger food for when you're reading a book or watching a movie. I
tossed shredded carrot with olive oil and balsamic vinegar then I roll them up with fresh
basil and paper thin prosciutto. Prosciutto and carrot bundles are an elegant snack, easy
enough to make just for yourself.
When I'm craving something light but still full flavored, this dish hits the spot. I'm going
to show you how easy it is to make. I'm going to start with two carrots, peeled. I’m just
cutting the ends off. I'm just going to grate them on my box grater here. Just do it in an
angle, it make it easier to grate. Go ahead and just grate it all the way down. What I love
about the carrot is the beautiful orange color. It adds a little sweetness and some
crispiness to the bundles. And then I wrap them is prosciutto and it's—just every bite is
heaven. Just get one more here. Perfect, okay.
I got my carrots you see. Look how good they look, and I need to make my vinaigrette. I
use a little bit of balsamic vinegar. Here we go and some extra virgin olive oil and we’re
going to use -- double of the amount of olive oil to vinegar. It's kind of the traditional
way of making the vinaigrette. One part the acid, two parts the oil. A little bit of salt of
course and some freshly ground black pepper and then I’m just going to take a fork and
mix it all together. There’s so many things you can do it with balsamic vinegar, it's one of
the staple vinegars in my pantry.
I'm going to add the carrots right in there. You just want to toast all of the carrots. Give
them lots of flavor. Okay. And I'm going to pick some fresh basil leaves and the basil
leaves are sweet. They’re perfect for this. I’m just going to pick a couple, just like that.
Now, time for the prosciutto, a nice thinly slice piece of prosciutto and we’re going to cut
it in half. Great prosciutto is perfectly sweet and salty. It's just so good. So good. So you
put a little bit of carrot right in the middle, a little bit of crunch. And you add a whole
basil leaf. See the colors? You’ve got the orange from the carrot, the green from the basil
and then that pink hue from prosciutto. It kind a like an Italian spring roll. Just roll it up
and I stick a little toothpick just to hold it together, here we go, I put it on the plate.
Let’s do another one and you roll it up. You just stick it with a little toothpick. One more.
So this is like a nice little twist on the classic prosciutto and melon combination just to do
something a little different. All right, time to bite on the bundles. You know what, the
colors are so great. The prosciutto melts like butter, slightly sweet from the carrots and
balsamic vinegar and the freshness from basil. It's the perfect little bite.
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