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 wrap them in the prosciutto. Strip the stems of the rosemary, and pierce through the ricotta wrapped in prosciutto to hole it together. Serve with a salsa made of chopped sun-dried tomato, capers and onion. Season and drizzle with a good olive oil.