Prosciutto di Parma Rolls with Asian Pear, Daikon Sprouts and Wasabi Aioli

Esprit Créatif

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00:56 It's the Parma crown that identifies this as the real deal.

01:01 Now, I've trimmed this a little bit.

01:03 I cut off the skin, and I cut off any discolored fat.

01:07 And at this point, I'm ready to work with this ham.

01:11 If I move this aside, what I've got planned for it might surprise you.

01:17 I'm gonna make this dish right here, which is actually an Asian-inspired dish.

01:23 I've got a little roulade of prosciutto de Parma, and inside I've wrapped daikon,

01:28 Asian pear, and a little bit of carrot, as well as some daikon sprouts.

01:34 And I'm serving it with a sauce that is an aioli, but a wasabi aioli.

01:38 So let's get started.

01:40 Here is some mayonnaise.

01:41 And what I'm gonna add to this mayonnaise is a little bit of Dijon mustard.

01:47 I'm gonna add some wasabi as well.

01:50 I'm going to season it with a little bit of soy.

01:58 And then lemon juice or yuzu, if you can get it, yuzu is really delicious.

02:05 I'm gonna add that to the mix.

02:08 And I'll stir that together.

02:11 And in as much as I've called this an aioli, it should have some garlic in there.

02:20 And so I've got a couple of cloves of garlic that I've blanched.

02:23 What I wanna do is take some of the harshness out of that garlic.

02:30 So just put it into boiling salted water and let it simmer until it's soft.

02:35 Let's say four minutes.

02:37 And then take it out, rinse it, drain it, and off you go.

02:42 For me, this is still a little bit too coarse.

02:45 So just a quick little trick.

02:47 I'm going to add some salt to act as an abrasive.

02:51 And then I'm gonna use the edge of my knife just to make sure that this

02:55 is turned into a really fine, fine puree.

02:58 I don't think anybody wants to get a really big mouthful of garlic.

03:07 And by blanching it, I think we get exactly what we're looking for.

03:16 All right, I'm gonna gather this up.

03:17 I'm gonna put some right in the bowl.

03:20 So this sauce is basically done.

03:27 I'm gonna stir it all together.

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04:08 This is, and just sort of rolling them over on themselves.

04:27 So that they're half as thick.

04:30 I always slice this.

04:31 My admonition to whoever is slicing it for me,

04:34 get it as thin as you can without it falling apart.

04:38 That's sort of my goal.

04:39 And certainly any discolored fat or skin, trim off a head.

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04:57 With Asian pear, if you're not familiar with Asian pear,

05:10 that's what it looks like right here.

05:13 I'm gonna stuff it with carrot julienne and daikon radish.

05:17 And then finally I've got some radish sprouts, daikon radish sprouts.

05:21 So I'll just take these things and lay them on.

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05:28 It's half a dozen pieces of each, something like that.

05:32 The fruit is a really nice addition because what it

05:36 gives you is a little bit of sweetness and juiciness.

05:39 And then finally, a little bit of these daikon sprouts.

05:44 And lay them on so that they kind of stick out the top.

05:49 That's kind of what I want.

05:51 All right, and then take the prosciutto and

05:56 wrap it up and over all of those items.

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06:06 I'll set that aside for another use.

06:09 I'll take this and just trim the bottom flat.

06:13 And I have sort of a little flower pot, if you will, a prosciutto flower pot.

06:20 I'm gonna do it a couple of times so you get a chance to see it.

06:23 Now, as

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06:33 All right.

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07:31 It comes with its own little portion of sauce.

07:48 If you like the idea, sometimes what I will do is just take some of these

07:54 vegetables and cut them into very, very fine dice.

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