Bayonne Ham Breadcrust Maki with Pesto and Mozzarella
INGREDIENTS Serves 8
8 slices of Sarrade Bayonne Ham
1 bunch of fresh basil
1/4 bunch of fresh mint
1 clove garlic
40g grated Parmigiano Reggiano
50g pine kernels
25cl olive oil
1 mozzarella ball
16 slices of bread
Freshly ground pepper
Wash all of the vegetables. Peel the carrots and cut into juliennes. Shred the lettuce and cut the ham slices in two widthways.
In a blender, place the basil leaves, mint, peeled garlic, salt, pine kernels, grated parmesan and olive oil and blend. Adjust the seasoning if necessary.
Cut the mozzarella into 16 sticks.
Remove the crusts from the bread and use a rolling pin to roll them to a thickness of 3mm. Brush with a thin layer of pesto, then layer with a 1/2 slice of ham, some shredded lettuce, a mozzarella stick and the julienne carrots. Roll everything up into a maki and hold in place with a bamboo stick.
Brush each roll with pesto and cut into small, ready-to-eat mouthfuls.