Feta Enrobée de Prosciutto et Sauge
Our neighbor, the charcutier Patrice Barbot, makes tasty little rolls like this, which tempt me each time I walk past his window. His are larger — each would make a serving — and they are ideal for a first course, atop a salad. I’ve made them small here, so that they are little bites to serve with a wonderful glass of…rosé, preferably from the Lubéron.
You may use any air-cured ham, though you must be sure it is very thinly sliced.
NOTE: that Turkish feta cheese, which has a fifty percent fat content, is unbelievably rich tasting and creamy, and perfect here. Greek feta, which is saltier and more crumbly, makes a worthy substitute.
4 ounces (120g) thinly sliced air-cured ham (such as Prosciutto) cut in 1-inch (2.5cm) wide strips
4 ounces (120g) feta cheese cut into 1x ¼ x ¼-inch (2.5 x .75 x .75 cm) pieces
About 20 fresh sage leaves, cut lengthwise in half
1/3 cup (80 ml) extra virgin olive oil
Freshly ground black pepper
- Lay out several strips of the ham, and place cubes of feta at one end. Lay half a sage leaf across each piece of feta so the tip of the leaf sticks out beyond the edge of the strip of ham, then roll the ham around the feta and sage. Place the roll upended in a shallow bowl so that the cheese shows, and crowd the rolls together to keep them from unrolling. Continue until all of the feta and the sage are rolled inside ham strips. Pour the olive oil over the feta rolls and marinate at room temperature for 1 hour. Just before serving, sprinkle with freshly ground black pepper. Serve, using toothpicks to skewer the rolls.
About 40 rolls