Fruchtig gefüllte Parmaschinken-Röllchen
A great appetizer of black forest prosciutto rolls stuffed with mild champagne sauerkraut on a bed of arugula salad. Quick and easy to make.
- 7 oz arrugula salad 200 g
- 2 red onions
- 6 tablespoons olive oil
- 3 tablespoons Hengstenberg Altmeister red wine vinegar
- 1/2 tsp Hengstenberg medium hot mustard
- pinch Salt
- freshly ground pepper
- 1/2 bunch of chives
- 1/2 bunch parsley
- 1 can gourmet Mildessa Champagne Sauerkraut 425 ml or 1-3/4 cups
- 12 slices Parma ham
Remove thick stems from the arugula. Wash arugula and let drain. Peel the onion and cut into thin slices.
Mix oil, vinegar and mustard. Season with salt and pepper. Wash herbs, chop fine and mix with the sauce.
Drain Champagne Cabbage well, spread on the ham and roll the ham to a cone.
Arrange arugula and onions on the plates, pour sauce on top and serve with the ham rolls, fresh bread or baguette.