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Serves: 8


16 slices of Parma ham
1 mozzarella cheese, buffalo if possible
32 small sunblush or 16 sundried tomatoes
a few capers

Basil Vinaigrette

1 tbsp red wine vinegar
6 tbsp olive oil
salt and pepper
about 20 basil leaves
1 small clove of garlic, chopped
1 small shallot, chopped

Parma Ham Mozzarella & Rocket Roulades With Basil Vinaigrette

The Mediterranean on a plate!  Fresh, very easy to make, very healthy and they can be made well in advance.

Use the Parma ham straight from the fridge, as  at room temperature it becomes soft and floppy and very difficult to roll up.


1.    Lay the slices of Parma ham out individually on a worktop.  Cut the mozzarella into slices and then into 32 batons.
2.    Put two batons of mozzarella at one end of each piece of Parma ham, followed by two small sunblush tomatoes or one sundried tomato cut in half, a few capers and a small bunch of rocket leaves.
3.    Roll the roulades up quite tightly.  The roulades can be made in advance up to this stage, covered and kept in the ‘fridge until needed.
4.    Whiz all the vinaigrette ingredients together in a small blender or food processor or with an electric hand held wand.  If you don’t have any of the above, chop the basil finely and beat all the ingredients together with a small whisk or use a pestle and mortar.
5.    To serve the roulades, place two per person on individual plates, either side by side or one propped up against the other and spoon over a little of the basil vinaigrette. Finally, scatter a few extra drained capers or caperberries around the plate.

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London - Wandsworth - Frewin Road (7)

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