Prosciutto rolls with cheese filling

Ingredients:

• 2/3 cup fresh ricotta, room temperature
• 1/4 tsp chopped fresh rosemary
• 1/4 tbsp. freshly grated parmesan
• 2 teaspoons olive oil
• 12 thin slices (220 g) Italian prosciutto cotto ham
• 3/4 cup chopped giardiniera (Italian pickled vegetables)

Preparation:

1. In a bowl, mix ricotta, rosemary, Parmesan and olive oil with a silicone spatula until smooth.
2. Place 2 slices of prosciutto cotto lengthwise in front of you on a board, overlapping them halfway and patching any gaps if necessary. Spread about 2 tablespoons of the cheese mixture evenly over the top. Sprinkle the side closest to you with 2 tablespoons of giardiniera and lightly press it into the cheese mixture. Roll the prosciutto up, starting from the edge closest to you and working your way toward the opposite side.
3. Repeat with the remaining prosciutto and filling. Wrap each roll tightly in plastic wrap and refrigerate for at least 4 hours to allow the filling to set. Before serving, unwrap the rolls and use a sharp knife to cut into 2cm-thick rolls.