A classic Italian starter with a serious wow factor: Prosciutto wrapped mozzarella parcels are a top-notch keto appetiser. I've topped them with a black olive tapenade for extra flavour.
The Italians have just got it sussed when it comes to cooking. Italian food is simple, sexy, irresistible and, unlike French cuisine, always approachable. A quick survey in my office revealed that only 5 % of people had attempted a soufflé, of which 4 % failed. The rest all admired its finesse, but thought it more sensible to stick to EATING it rather than MAKING it. Proper French cuisine needs a degree and should only be tackled wearing a white fluffy hat. Italian cuisine, on the other hand, has a big heart. It is inclusive, it welcomes everyone.
You might have gathered by now that I am an Italophile.
I had the most amazing time eating myself through the restaurants around Lake Como last summer and am already plotting the next trip. Italians create the unforgettable dishes using very few ingredients - simply the right ones. Italian food is about enjoyment, family, love, laughter. It does not take itself too seriously. It is part of the party, it does not demand silence or ironed napkins. Italian food is happiness and sunshine on a plate.
I did tuck into pizza, pasta and risotto whilst swanning around Italy - it would have been rude not to. But when at home I prefer to explore the low carb and grain free options Italian cuisine has to offer. These mozzarella prosciutto parcels are just the ticket. You simply roll pieces of mozzarella in grated parmesan, wrap prosciutto (cured ham) around and fry them for a few minutes in olive oil. Then you brush over some black olive tapenade. This is the bit that turns the lot into a taste sensation that can only be described as sexy.
I like to make a whole jar of tapenade because you can keep it in the fridge covered with olive oil for a good week.
It is a super versatile condiment and goes well with all sorts of dishes. We had it with chicken last night, but I also like to add a spoonful over my fried eggs in the morning.
Tapenade, of course, is strictly speaking a dish from Provence, which is indeed in France. It is one of the French dishes normal (= not French, not professional chefs) people CAN make without breaking a sweat. The original recipe includes thyme, I replaced in this version with a great big handful of parsley and basil to make it suitably Italian-tasting.
The principle of rolling something in parmesan and prosciutto can be applied to all kinds of dishes. Once you've tried out the mozzarella prosciutto version you could try it with chicken pieces, asparagus or even green beans.
Buon Appetito!
Mozzarella Prosciutto Parcels
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 mozzarella di bufala cut into 8 pieces each
- 16 prosciutto slices cured ham
- handful of grated parmesan
For the tapenade
- 200 g pitted black olives
- juice of 1 lemon
- 2 tablespoon capers heaped
- 4 anchovy fillets
- 1 garlic clove chopped
- 100 ml olive oil
- handful of flat leaf parsley and basil leaves
- black pepper
Instructions
- Blend all ingredients for the tapenade in a food processor or with a stick blender, setting aside a few tablespoons of olive oil for later to top it off with in the jar.
- Then cut the mozzarella into even pieces (you could also use little mozzarella balls), roll in the grated parmesan and wrap with the prosciutto.
- Pan fry the parcels with a little olive oil until the prosciutto is crisp from all sides and the mozzarella is beginning to melt - a few minutes.
- Brush a little tapenade over the parcels and serve 3-4 parcels per portion on a bed of salad leaves of your choice (I used spinach)
- Fill the remaining tapenade in a jar, top with the remaining olive oil and store in the fridge.
Kismet Weiss
Excellent recipe. Versatile! I made as the protein for entrée salad. We loved it. I will use more mozzarella, my FAM thought I skimped. Also made the tapenade with green olives as I didn't have black and it was great!
Katrin Nürnberger
So glad you all liked it!
Tania @ The Cook's Pyjamas
Just looking at your pictures makes me want to whip up a batch of tapenade right now! I love the simplicity of this dish. Beautiful.
Katrin
Hi Tania, it's a great goodie to have in the fridge. If you cover it with olive oil, just like you do with pesto, it keeps well for a week.
Claire @ The Simple, Sweet Life
Wow! This dish sounded all sorts of difficult, but you make it look so easy. I'll definitely have to give this a try now!
Michelle
WOW! YES PLEASE! Can you just make these for me and send them, I know they are easy to make, but they way you make them look so good! 😉
Christine
I know everyone says 'bacon makes everything better'. I think 'prosciutto makes everything better'. Totally making these!
Erin
This looks simple & amazing.
Katrin
Hope you give them a try Erin!
Julie
I love this idea! This will make a great party snack or appetizer. Something elegant and tasty! Can't wait to try these 🙂
Kim | Low Carb Maven
Olive tapenade, oh how do I love you. You're right it goes with chicken, fish, on crackers, toasted bread and especially this simply elegant dish. I will have to try this recipe.
Katrin
The tapenade would be good with white fish, you're so right!
Sarah
I totally agree with your sentiments on Italian food! This dish looks absolutely delicious!
Katrin
Thank you Sarah, tasting it took me right back to that beautiful summer holiday...
Abi purrington
Love the sound of this tapenade! Might have to try it with some low fat halloumi which I am able to tolerate at the moment...good idea? I think so! Glad to see you are on the food bloggers network too
Katrin
Hi Abi, I am sure it tastes fantastic with halloumi. Great idea!
STACEY
This is certainly happiness on a plate! I adore tapenade and could eat it out of the jar with a spoon!
Katrin
Join the club!! 🙂
Georgina
Oh wow these look SO good!
Maya | Wholesome Yum
I love how simple this recipe is! I don't think that jar of olive tapenade would last a week because it will be gone before then!