Red Sauce Spaghetti and Prosciutto Rolls Appetizer

Hi Everybody,
Welcome to our Pilot Episode.

Today’s Menu:
- Prosciutto & Arugula Rolls Appetizer
- Red Sauce Spaghetti



Serves: 4 / Prep Time: 5 / Cooking Time: 15

1/2 red onion
2 tablespoons of olive oil
1 can of pelati (16 ounces)
2 handful of fresh basil
1 hot red pepper
Salt, Pepper
Fresh grated parmesan


Serves: 4 Prep Time: 5
2 cups fresh Arugula Salad
1/2 Lb Prosciutto di Parma

Chop the onion medium thin.


Wash the fresh basil and set aside.


Process the can of pelati.


On a medium high flame sauté the onion... When golden, pour the pelati, add salt, pepper and red pepper, and lower the flame to medium.


The cooking time is about 15 minutes...this is what it takes to the sauce to get to a nice consistency. A few minutes before taking your sauce of the fire, put in the pan half of the basil...


Serve your dish; sprinkle the parmesan, grate the pepper, one or two leaves of basil...the olive oil!



Cut off most of the fat from your prosciutto.


Lay one slice at the time on a cutting board, put a pinch of arugula on the top of roll! As easy as it gets!


Teach your "guy" how prosciutto should be cut, and prepared in the Tuscan way. Slices must be thin but not too should be able to keep a slice between your fingers, without it braking up in pieces. Paper should be put between the slices when packing...otherwise you'll get home, and when you open your package, you'll find yourself with a steak of pressed prosciutto.

It is a good rule to cut off most of the fat off the prosciutto before slicing it...check the cut they are offering you...if you see too much fat on the borders you should have to cut it off!

Buon Appetito!

Debi & Gabriele