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Prosciutto di Parma® Wraps on Pineapple Rings



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12 (6 oz.) Prosciutto di Parma® , thin slices
12 (6 oz.) fresh mozzarella slices, halved
12 mint leaves
12 arugula leaves
2 cups mixed salad greens such as Belgian endive, romaine and red leaf lettuce
16.0 pieces of Dried Pineapple Magnifying_glass
2.0 tbsp. of Tomato-Balsamic Vinaigrette Magnifying_glass


  1. 1
    Place Prosciutto di Parma on work surface; fold each slice lengthwise in half to make 2" wide pieces.
  2. 2
    Near one end of each Prosciutto di Parma slice, layer two half-slices of mozzarella, a mint leaf, another half slice mozzarella and a slightly rounded tbsp. of julienned dried pineapple. Place arugula leaf on top with some of the leaf overhanging the Prosciutto di Parma slice. Roll slices tightly around filling.
  3. 3
    For each portion: Place salad greens and 3 dried pineapple rings on a serving plate; set 1 Prosciutto di Parma roll on each. Drizzle rolls and salad greens with about 2 tbsp. of the vinaigrette and some of the tomatoes. Repeat with the remaining pineapple rings, Prosciutto di Parma rolls, vinaigrette and salad greens to make the three remaining portions.


Chef Randal Ishizu, JW Marriott Ihilani Resort & Spa, Kapolei, Hawaii

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cuisines European, Italian
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