250 g of cream cheese
2 tablespoons of grated horseradish
2 tablespoons of mayonnaise
1 tablespoon of English mustard
salt and pepper to taste
4 large slices of cooked prosciutto
250 g of cream cheese
2 tablespoons of grated horseradish
2 tablespoons of mayonnaise
1 tablespoon of English mustard
salt and pepper to taste
4 large slices of cooked prosciutto
Mix all the ingredients, except for the prosciutto, and divide into two parts
Place two slices of prosciutto side by side
Spread half of the cream cheese mixture over the two slices
Roll like a rocambole, ensuring no gaps between the slices
Repeat the process with the remaining ingredients
Cut into 2 rolls or 24 slices for appetizer
To freeze: wrap in thick aluminum foil (large roll format) and place in freezer for 2-4 weeks at most
To serve frozen: cut the desired number of slices, arrange on a platter, and refrigerate for 2-4 hours or serve at room temperature after 1 hour
To serve without freezing: refrigerate for 1 hour, then slice and serve.
