Sfogliata is a sheet of soft cow's milk mozzarella. In Italian, "rotolo" translates to "roll". Roly poly... it's mesmerizing!
Try this fresh mozzarella sheet rolled with prosciutto and rocket. Or get creative! Try filling it with grilled eggplant and pesto instead, or grilled zucchini and olive tapenade, or even tuna and capers! Put your own touch on this classic dish, it's delicious.
1x Sfogliata (Mozzarella Sheet) 1kg
20 large slices Prosciutto di Parma
2 cups Fresh Rocket
Sea Salt & freshly ground Black Pepper, to taste
Lay the Sfogliata flat on a chopping board or kitchen bench and pat dry on both sides with absorbent paper.
Lay the prosciutto slices over the Sfogliata to cover completely.
Scatter the rocket leaves to cover completely and season with salt and pepper.
Roll the filled Sfogliata tightly, away from your body, until you have a roll with the seam down.
Cover tightly in plastic wrap and refrigerate for minimum 30 minutes. (You can even do this hours ahead!)
When ready to serve, unwrap the roll and slice it into rounds. Arrange on a plate to share.
