Crispy Salsify Rolls with Prosciutto and Parmesan

Gourmet finger food, perfect for hoers devours. Adapted from Cooking with Daniel Boulud, Random House 1993

Ingredients

5 to 6 salsify roots or asparagus (about 1/2 pound ), ends cut off and roots peeled
Juice of 1 lemon
Salt and freshly ground pepper
6 to 8 slices of prosciutto, 8 inches by 3 inches (about 1/4 pound )
5 to 6 sheets phyllo dough
2 tablespoons unsalted butter, melted
1/2 Cup freshly grated Parmesan cheese
4 pinches of freshly ground nutmeg

Directions

Preheat the oven to 400F.

Boil the peeled whole roots in a deep pan with 2 quarts water, the lemon juice, and a pinch of salt.

When easily pierced with a knife, after approximately 15 to 20 minutes, remove the salsify from the heat, drain, and set aside to cool on a paper towel.

Season each salsify with salt and pepper. Use about 1 1/2 slices prosciutto lengthwise to wrap each root (the width of the slices should fit tightly around the cooked salsify).

Place a sheet of phyllo dough on the countertop. Brush the sheet with melted butter and sprinkle it with Parmesan, nutmeg, salt, and pepper.

Place a salsify wrapped in prosciutto along the edge of the shorter length of the dough.

Tightly wrap the salsify. Trim off any leftover dough. Repeat with each salsify until they are all wrapped.

Brush each roll with butter and sprinkle with or roll them in Parmesan.

Place the rolls on a greased baking sheet and bake until golden, approximately 5 to 7 minutes.

Cut each roll at an angle into 8 pieces. Place them on a Parmiagianno Wedge.

Prep Time

30 to 45 minutes