Antipasto Rolls
- 14 ozs can quartered artichoke hearts, rinsed
- 7 ozs jar roasted red peppers
- 1/4 lb wedge Pecorino Romano cheese
- 24 pieces, about 1/3 lb, thinly sliced prosciutto
- 24 pieces, about 1/4 lb, thinly sliced 3-in sandwich style pepperoni
Pairing notes: The cured meat, cheese and veggies are classic Italian flavors that highlight the bright flavors of the Sangiovese.
Serena's tip: Cut the artichoke very thin to make it easier to roll.
Recipe: Antipasto Rolls, Chowgirls Killer Party Food, copyright 2016
Drain artichoke hearts and slice each quarter into three smaller wedges. Place in a medium bowl. Drain roasted red peppers and slice into strips ¼-in wide and 2-3in long. Place in a separate medium bowl. Slice cheese into matchstick strips, ¼-in wide and 2-3in long. Place in a third medium bowl.
Cut prosciutto into 3-in squares. Keep refrigerated until ready to assemble rolls (warm prosciutto is prone to tearing.)
Line work surface with parchment paper or wax paper. Place meat and 3 bowls to your right. Place 8-10 slices of pepperoni in 2 rows on parchment with about 3 in space between each slice. Place a slice of prosciutto half over each pepperoni, leaving left half of the pepperoni exposed. Place a slice of cheese on the seam between each pepperoni and prosciutto pair. Top with a wedge of artichoke heart and, finally, a red pepper strip.
Once stacks are prepared, begin to roll. Start from the left and roll pepperoni over filling, pulling it tight and twisting bottom edge closed to create a cone shape. Continue to roll, and use prosciutto to seal bundle. Stack rolls in an airtight container, separating each layer with wax paper or parchment.
May be refrigerated overnight.
Makes 24 rolls.
Our recipe pairings for the fall 2017 release are all coming from Chowgirls Killer Party Food, the best-selling cookbook written by good friends of ours from Minnesota. Chowgirls has been catering Cartograph’s Minnesota spring release parties since our debut, and chef Heidi Andermack has been friends with Alan since his days at Minnesota Public Radio.
