Prosciutto and Arugula Rolls

Prosciutto and Arugula Rolls

Yield: 4 portions.

1 cup red onion, thinly sliced
1/2 cup red wine vinegar
1 bunch (4 cups leaves) arugula, trimmed
3 Tbsp. extra virgin olive oil
to taste, salt
to taste, freshly ground black pepper
8 thin slices (about 4 oz.) Prosciutto di Parma®

In a nonreactive bowl, marinate onion slices in red wine vinegar for

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