Preparation time: 30 minutes
Cooking time: 50 minutes
When Milanese-style rotolo (mozzarella, ricotta and spinach rolled into fresh pasta) are put in the oven with a nice Neapolitan sauce, the resulting aroma transports us back to Italy… and the watercress salad with crunchy prosciutto and garlic chips is simply delizioso!
30 ml (2 tbsps) olive oil
8 garlic cloves
10 to 12 units Milanese rotolo
375 ml (1 1/2 cups) Villa Ravioli Napolitana sauce
A pinch each salt and pepper
10 prosciutto slices
1 washed watercress bunch
125 ml (1/2 cup) red onion, cut into thin slices
60 ml (1/4 cup) parmesan shavings
The zest from one lemon
30 ml (2 tbsps) lemon juice
45 ml (3 tbsps) olive oil
Bake for 12 to 15 minutes, or until the prosciutto is crispy. Return halfway through and reserve on absorbent paper.
Tip: Use a mandolin to mince garlic. The result will be perfect.
Wash watercress, and mix all salad ingredients, taste and adjust seasoning.
Take two rotolo slices and place them on a small service plate.
Place the watercress salad on rotolo.
Add one to two prosciutto chips and a sprinkling of garlic chips.
Finish with a few shavings of parmesan if desired.