Ingredients:

  • 120 ml (½ cup) Quality Balsamic Vinegar
  • 60 g (2 ounces) Fig Preserves or Jam
  • 1 tsp (5 ml) Cold Water
  • 250 g (1 cup) Whole Milk Ricotta Cheese, drained
  • 60 g (½ cup) Freshly Grated Parmigiano-Reggiano Cheese
  • 2 Tbsp (30 ml) Finely Chopped Fresh Chives
  • 1 Tbsp (15 ml) Finely Chopped Fresh Basil
  • ¼ tsp (1.2 g) Fine Sea Salt
  • ⅛ tsp (.6 g) Freshly Ground Black Pepper
  • Pinch of Nutmeg (optional)
  • 12 slices (approx. 120g/4 oz) Thinly Sliced Prosciutto
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil
  • Arugula Microgreens or fresh basil leaves (for garnish)

Instructions:

  1. Reduce the Vinegar: Combine the balsamic vinegar and fig preserves in a small saucepan. Bring the mixture to a simmer over medium-low heat.
  2. Thicken: Reduce the heat and simmer gently for 4–5 minutes, stirring occasionally, until the liquid has slightly thickened and coats the back of a spoon. It should reduce by about one-third.
  3. Cool Glaze: Remove from heat and stir in the cold water to stabilize the glaze. Transfer to a small bowl and set aside to cool completely; it will thicken further as it cools.
  4. Drain Ricotta: If not pre-drained, place the ricotta in a sieve over a bowl for at least 30 minutes to remove excess moisture. This is key to a firm filling.
  5. Combine Filling: In a medium bowl, gently fold together the drained ricotta, grated Parmigiano-Reggiano, chives, basil, salt, pepper, and nutmeg (if using). Do not overmix.
  6. Transfer Filling: Spoon the mixture into a prepared piping bag fitted with a large round tip, or into a heavy-duty Ziplock bag with a corner snipped off.
  7. Lay the Foundation: Lay a large sheet of plastic cling film flat on your work surface. Lightly brush the plastic wrap with a thin layer of olive oil to prevent sticking.
  8. Create the Prosciutto Sheet: Lay the 12 prosciutto slices horizontally on the plastic film, slightly overlapping them lengthwise to create a single, continuous rectangular sheet (approx. 10x12 inches).
  9. Pipe the Filling: Pipe a horizontal line of the ricotta filling, about 1 inch thick, along the bottom long edge of the prosciutto sheet (the edge closest to you).
  10. Roll Tightly: Using the plastic film to assist, carefully lift the edge of the prosciutto and roll it tightly away from you, wrapping the meat around the filling to form a compact log.
  11. Seal and Chill: Twist the ends of the plastic wrap tightly. Refrigerate for a minimum of 30 minutes to allow the filling to firm up completely.
  12. Slice: Unwrap the chilled log. Using a very sharp knife (or dental floss), slice the roll into ¾-inch thick pinwheels.
  13. Plate and Garnish: Arrange the involtini cut-side up on a serving platter. Drizzle the cooled Fig Balsamic Glaze lightly over the top of the pinwheels and garnish with microgreens or basil leaves. Serve cold.