Mozzarella Prosciutto Parcels
A classic Italian starter with a serious wow factor: Mozzarella Prosciutto Parcels with black olive Tapenade are easy to make, low carb and an explosion of flavours.
Servings: 4
Calories: 207kcal
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.
Notes
I calculated the recipe with 1 tablespoon tapenade per person. You'll have quite a bit tapenade left over - it's great with chicken, fish or even as a dip.
Nutrition
Calories: 207kcal | Total Carbohydrates: 1.4g | Protein: 4.9g | Fat: 21g | Cholesterol: 17mg | Fiber: 0.4g