• Prosciutto di Parma Rolls with Asian Pear and Wasabi Aioli



    Yield: 16 Portions

    • Ingredients
    • Mayonaisse
      ½ cup
    • Soy sauce
      2 Tbsp.
    • Yuzu or lemon juice
      2 Tbsp.
    • Dijon mustard
      1 Tbsp.
    • Wasabi paste
      2 tsp.
    • Garlic cloves, blanched and minced
      3 ea.
    • Salt
      to taste
    • Ground black pepper
      to taste

    Final Preparation

    • Ingredients
    • Asian Pear, cut into batonet 1.25” long
      1 ea.
    • Daikon, julienne 1.25” long
      ½ cup
    • Carrot, julienne 1.25” long, blanched
      ⅓ cup
    • Daikon Sprouts 2” long
      ½ cup
    • Proscuitto di Parma, thin slices
      8 ea.


    1. For the Sauce: Combine all the sauce ingredients and allow the flavors to marry for 30 minutes under refrigeration while preparing the remainder of the recipe.
    2. For the final preparation: Lay a slice of the Proscuitto di Parma on the cutting board that has been cut in half lengthwise. Top the Proscuitto di Parma at one end with the Asian pear, and vegetables and lay on the daikon sprouts so the greens spill over the edge of the ham. Roll the filling tightly in the ham so that the greens show out the top. When fully rolled, cut the bottom opposite the greens so that it is flat and even.
    3. Put a small ½ teaspoon dollop of the sauce on a serving plate and stand the Proscuitto di Parma roulade up on end in the sauce, or serve the sauce on the side and the roulades arranged neatly on an attractive serving plate.
    4. Note: Any excess sauce will keep well in your refrigerator for a week or more and it makes a great spead for sandwiches, burgers and even as an impromptu sauce for grilled meats or thinned as a salad dressing.