Prosciutto Roulade

Ingredients
1 egg
1 small carrot – peeled and finely grated
1 celery stalk – finely grated – plus extra strips for garnish
8 pitted green olives – finely chopped
1 tbs capers – finely chopped
1/3 cup mayonnaise
salt and freshly ground pepper
12 slices of Prosciutto di Parma

Place the egg in a pot and enough water to cover, bring to the boil.  Remove from the heat and cover and set aside for 10 minutes.  In a bowl combine the carrot, celery, olives, capers and mayonnaise and season lightly with salt and pepper and mix.  Drain the egg, peel and finely chop; fold into the mixture.  Divide the mixture amongst the prosciutto slices and roll up. Slice into smaller pieces and arrange on a platter and garnish with parsley sprigs.

Serves 4

Degree of Difficulty 1