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Prosciutto & ratatouille platter

Posted by michele round on July 22, 2007.

Prosciutto & ratatouille platter

At the festive time of the year it is all about being clever with what you have on hand and can supplement with a quick trip to the deli. Here’s a tasty twist on the Italian classic insalata caprese using up any left-over ratatouille that you’ve cleverly produced in a large quantity.

Usually this Italian salad features alternating slices of tomato and mozzarella dressed with vinaigrette, chopped onion, capers and basil leaves. For this presentation I made little groups of a roll of prosciutto, spoonful of ratatouille, slice of mozzarella, basil leaf and, given that there was plenty of flavour in the ratatouille, finished the dish with just a drizzle of very good olive oil. Not only did it look appealingly festive but the mix of flavours and ingredients was both delicious and nourishing.
If you don’t have time to make the ratatouille, substitute thick slices of very ripe, well-seasoned tomatoes and you’ll still present a beautiful platter. Choose a supple, elegant pinot like Dog Point and you’ll have the perfect combination.

The Recipe

Prosciutto, mozzarella and ratatouille platter (for about 10 people)
20 fine slices prosciutto
6-7 bocconcini (baby mozzarella), sliced thickly
spoonfuls of ratatouille (see below)
20 fresh basil leaves
extra virgin olive oil
For the ratatouille:
Peel and slice two large red onions. Take 1 large red pepper (or 2 small), remove the pith and seeds and cut the flesh into strips. Chop 1 large unpeeled eggplant into cubes. Peel 4 tomatoes by first plunging into boiling water for 3 minutes. Chop roughly. Sauté the onion slices in 5 tbsp oil over moderate heat. When they have softened add first the peppers and then the eggplant. Cook gently for 10 minutes, lid on. Add the tomatoes, season well and cook gently, covered, for a further 30 minutes. Take off the lid and cook for 10 minutes more or until most of the liquid has been absorbed.
To assemble: Softly roll the prosciutto slices. Pop one of these on a platter. Spoon a little ratatouille partly covering the prosciutto roll. Place a slice of mozzarella in front of this. Continue making the groups, stacking them against one another as you go. When all are completed tuck a basil leaf between each mozzarella slice and the piece of prosciutto in front of it. Drizzle the whole thing with olive oil and serve with plenty of bread.

Pinot Shop is located in Launceston, Tasmania, Australia at 135 Paterson Street down at the river end near Cataract Gorge, Stillwater Restaurant and The Mill Providore. We specialise in the best of premium pinot noir as grown so beautifully in the cool climes of Tasmania, New Zealand and southern parts of the big Australian continent. Our love for pinot extends to its sibling styles pinot gris and grigio and fizzy cousins sparkling wine and Champagne, even when they don’t contain pinot noir. That’s not to say we’ve become too exclusive - we also stock an interesting range of delicious wines for those (rare) times when you’re not drinking pinot…
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