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Ingredients
- oil
- pears 2 small, cored and each cut into six wedges
- butter
- sherry vinegar
- brandy
- Dijon or wholegrain mustard 2 tsp
- pata negra or Parma ham 6 large slices, cut in half lengthways
- dolcelatte 150g
- rocket leaves 24
Method
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Step 1
Heat a little oil in a frying pan and add the pear wedges. Cook gently for a minute then add a knob of butter, a splash of sherry vinegar and a splash of brandy. Bubble until you have a syrupy liquid around the pears and then stir in the mustard. Turn the pears over once or twice to coat them all over.
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Step 2
Lay out the pata negra slices and put a piece of pear, a piece of dolcelatte and 2 rocket leaves on each. Roll up tightly so they don’t shed their filling when picked up. Cover with clingfilm until ready to serve.
Nutritional Information
- Kcals 99
- Carbs 2.5g
- Protein 4.9g
- Fat 7.8g
- Salt 0.71g
- Fibre 0.5g