Involtini di Ricotta

Ham Involtini with Ricotta

Prosciutto Crudo Sardo 4 slices
Smoked Sheep Ricotta 75g
Sun-dried Tomatoes 2 whole
Grilled Onions in Olive Oil 1jar
Capers in Rock Sea Salt a handful
Sardinian Extra Virgin Olive Oil
Fresh Rosemary

Using a spoon, shape the ricotta into four balls then individually wrap them in a strip of prosciutto. Strip the stems of the rosemary then skewer the prosciutto wrapped ricotta to hold it together. Serve with a salsa made of chopped sun-dried tomato, capers and onion. Season and drizzle with a good olive oil.