Russian Salad filled Prosciutto Cotto Rolls
A simple and tasty antipasto dish popular in Italy. Russian Salad filled Prosciutto Cotto Rolls are filled with creamy potato salad!
Servings 10 servings
Ingredients
- 10 slices prosciutto cotto cooked ham
- 1.5 pounds potatoes about 3 large potatoes
- 3 tablespoons mayonnaise (or more according to taste)
- salt and pepper to taste
- 2 tbsp. diced giardiniera (Italian pickled vegetables)
- 1/2 cup frozen peas and carrots blanched
- 1 tbsp. fresh parsley chopped
- 1 tbsp. fresh chives chopped
Instructions
- Boil the potatoes until tender. Transfer to a bowl and mash the potatoes. Season with salt and pepper. Let cool slightly before stirring in the mayonnaise.
- Stir in the remaining ingredients and mix well.
- Place a slice of prosciutto cotto on your work surface in a horizontal position. Place approximately 2-3 heaping tbsps. of the potato mixture on the lower end of the prosciutto cotto and roll tightly around the filling.
- Place seam side down on a serving platter. Continue with the remaining ingredients.
- Serve chilled.
Notes
- Add herbs of your choice to brighten up the flavors of this dish.
- Try using mortadella instead of the prosciutto cotto rolled around the potato mixture.
- These rolls are best enjoyed the day they are prepared otherwise the prosciutto cotto tends to dry out.
- If desired, the potato mixture can be prepared the day ahead and assembled the day of serving.
- The prepared rolls can be served drizzled with a balsamic vinegar reduction.
- Cut the rolls in half for finger food sized antipasto.