Thinly sliced and diced golden brown potatoes with edamame and carrots covered in red wine vinegar and wrapped with savory Margherita prosciutto.
2 large baking potatoes
2 ounces olive oil
2 carrots peeled and diced
1 cup frozen edamame
1 cup frozen corn
1/2 cup mayonnaise
1/2 cup heavy whipping cream
salt and pepper to taste
1 tablespoon parsley
1/2 teaspoon paprika
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
12 slices Margherita® prosciutto
2 sprigs thyme
Thinly slice one potato lengthwise and dice the other into small cubes.
Heat olive oil in sauté pan to medium-high and fry potato slices and cubes to golden brown.
Fill a saucepan ¾ full with water. Bring to a boil, add carrots and cook to fork tender (approximately 10 minutes). Add frozen edamame, corn and cook for another 7 minutes. Drain all cooked vegetables and cool with running cold water.
Once cooled, mix drained vegetables together with fried, diced potatoes, mayonnaise, heavy whipping cream, salt, pepper, parsley, paprika, extra virgin olive oil and red wine vinegar.
Lay two overlapping prosciutto slices flat and fill lengthwise with mixture. Roll them up from the end and place upright on top of a fried potato slice that's been placed on a serving dish. Garnish with thyme sprigs and serve cold.