Recipe

Pumpkin, mozzarella and prosciutto parcels

Classic and delicious combination of fresh pumpkin, creamy mozzarella and tangy crispy prosciutto topped with crisp sage leaves creates a simple but sophisticated starter or side dish.

Dec 27, 2013 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Makes 4 Item
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Ingredients

Pumpkin, mozzarella and prosciutto parcels
  • 500 gram queensland blue or jap pumpkin, peeled, cut into 2cm thick slices
  • 4 slice 1cm thick mozzarella
  • 4 slice prosciutto
  • 1 tablespoon oil
  • 1/4 cup sage or basil leaves salad, to serve

Method

Pumpkin, mozzarella and prosciutto parcels
  • 1
    Cook pumpkin in a microwave or steam over simmering water for 6 minutes, until tender but firm. Set aside to cool.
  • 2
    Place a piece of pumpkin on a flat surface. Top with mozzarella and another piece of pumpkin. Season to taste and wrap a slice of prosciutto around to form a parcel. Repeat with remaining ingredients to make four parcels.
  • 3
    Heat oil in a large frying pan on high. Add pumpkin parcels and sage leaves and cook for 2 minutes each side, until sage leaves and prosciutto are crisp and mozzarella begins to soften.
  • 4
    Top parcels with sage leaves and serve with salad.

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