This unique 2-ingredient appetizer idea from Chef Roberto Fracchioni – who made them at ELLE Gourmet’s To Italy With Love Event – checks everything off your hors d’ouevre wish list. Prosciutto di Parma lollipops are easy to make (after a test run or two you’ll be spinning up perfect lollipops in no time), can be made for a crowd, require only two ingredients – grissini (crispy Italian breadsticks) and Prosciutto di Parma – and look incredibly impressive.
Prosciutto di Parma Lollipops
A quick and easy 2-ingredient appetizer idea that can easily serve a crowd at your next party.
Ingredients
- 4 pieces thin plain flavoured grissini (breadsticks)
- 12 pieces thinly sliced Prosciutto di Parma
Instructions
- Cut each grissini into 3 equal-length pieces.
- One at a time, fold the slices of Prosciutto di Parma in half lengthwise and lay them down on a flat work surface.
- Place one piece of cut grissini at a 90° angle to the length of the prosciutto near one end of the slice. One end of the grissini should be flush with the folded edge of the prosciutto.
- Fold a little bit of the prosciutto around the grissini, just enough to go around the grissini once.
- Gently press the Prosciutto di Parma against the grissini to make it stick. Be careful not to press too hard or you will break the grissini.
- Lift the grissini off of the work surface holding it horizontally so that the Prosciutto di Parma is hanging vertically below.
- Slowly spin the grissini, this will wind the Prosciutto di Parma around the grissini. As you are spinning the grissini, winding the Prosciutto di Parma around the grissini, gently twist the prosciutto with your other hand. This will prevent the prosciutto from compressing too much and making a dense ball at the end of the grissini.
- Place the lollipops on a serving tray with the grissini standing upright.
Notes
The secret to making Prosciutto di Parma Lollipop appetizers is to be very delicate when handling the prosciutto.
For best results, use Prosciutto di Parma sliced to a thickness of 1/16”. The twisting of theprosciutto as you wind it around the grissini results in a light, delicate texture as well as
creating a rose like appearance.
