Makes 12 rolls

I’m crazy about proscuitto and its salty, somewhat smoky flavor.  So what better way to celebrate it than to serve it as an appetizer at your next dinner party?  Start by buying very thinly sliced proscuitto from your deli department or the cheese section.  Make sure you buy it with little papers between each slice or otherwise it will be a nightmare to separate them.

You can make your own lemon infused olive oil or buy one online or at your favorite gourmet store.  I like O Olive Oil myself. To make your own, simply warm ½ cup good quality olive oil over low heat.  Using a vegetable peeler, peel the rind of one lemon into very thin strips.  Avoid getting the white pith since it can be very bitter.  Remove the olive oil from heat and add the lemon rind.  Let the mixture steep for 15 minutes.  The flavor will be very subtle and only lasts a day or two.

12 thin slices proscuitto
12 arugula leaves washed and dried
12 thin slices of fennel bulb
12 slices of Machengo cheese – a Spanish sheep’s milk cheese.  Or use Romano
¼ c lemon olive oil
salt
pepper

Lay a slice of proscuitto on a cutting board parallel to the edge of the counter.  Lay one arugula leaf on the left edge of the proscuitto slice with the top of the leaf hanging over the top edge.  Place a slice of Machengo on top of the arugula and a slice of fennel on the cheese.  Drizzle ½ t of olive oil over the fennel.  Add a pinch of salt and pepper.  Roll up the ingredients lengthwise and put on a plate.

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