Pasta & Prosciutto Spirals
2014-04-03- Cuisine: Eclectic, Italian
- Course: Appetizer, Side Dish, Small Plates
- Skill Level: College Student Friendly, Easy
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- Yield: 10
- Servings: 10
- Prep Time: 45m
- Cook Time: 15m
- Ready In: 60m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Ingredients
- 5 lasagna noodles, cooked
- 3 oz. prosciutto
- 2 oz. mascarpone cheese
- Bechamel sauce:
- 2 T butter
- 1 T flour
- 1/8 tsp. white pepper
- 1/4 tsp. sea salt
- 1/2 cup half and half
- 1/2 cup chicken broth
- 1 T grated onion
- dash of dried thyme
- dash of cayenne pepper
- Paprika for garnish
Method
Step 1
While boiling water to cook lasagna noodles, prepare bechamel sauce: In a small saucepan, melt butter and whisk in flour, pepper and salt.
Step 2
Whisk in half and half and broth, taking care not to let lumps form. Add onion, thyme and cayenne, continue stirring until thickened. Remove from heat.
Step 3
Flatten 5 lasagna noodles onto a flat surface. Spread mascarpone cheese evenly over the length of each one. Place a piece of prosciutto over the cheese, trimming if necessary, covering the entire length of the noodle.
Step 4
Roll the noodle up tightly and secure with two toothpicks. Cut the roll in half. Place in baking dish with scalloped side up and flat edge down touching pan. Continue with remaining noodles.
Step 5
Drizzle bechamel over tops of the rolls. Sprinkle paprika over the rolls. Bake at 325 degrees for 15 minutes.
Step 6
Carefully remove toothpicks and plate over greens, one per person. Spoon excess bechamel over each one.
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