Recently, even at large parties or holidays, everything become more popular snacks from crudite – raw or blanched vegetables served whole or chopped. And so that these healthy, but simple snacks are not lost on the table, but it was adorned spectacularly, cooks resort to various tricks in serving. Try, for example, crudit wrapped in slices prosciutto. Julienne vegetables are bundled and are connected by strips of ham. Slices of fennel fit here, sweet peppers of bright colors, broccoli or colored inflorescences cabbage. It turns out original, beautiful and very tasty. Serve Crude wine or other spirits to your taste. value of one serving: (total 
Calories 67, total fat 3 g., saturated fats, proteins 6 g, carbohydrates 6 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 20 thin slices of prosciutto or bacon
- 1 fennel root, peeled and finely chopped longitudinally
- Half an orange bell pepper sliced lengthwise on strips
- Half red bell pepper, sliced lengthwise on strips
- Half yellow sweet pepper, sliced lengthwise on strips
- 10 stalks of broccoli blanched
- A quarter of a head of cauliflower, divided into inflorescences with stems, blanched
- 2 tbsp. l garlic and lemon olive oil
- 1 piece (60 gr.) Parmesan
- Salt
Recipes with similar ingredients: broccoli, cabbage colored, fennel onion, sweet pepper, prosciutto, bacon
Recipe preparation:
- When working with 1 slice of prosciutto at a time, cut it along in half. Wrap a small bunch of fennel slices (about 3 pieces) prosciutto so that fennel sticks out on each side of the prosciutto.
- Gather in a bunch of 1 strip of peppers of different colors, then wrap each bunch in prosciutto so that the pepper sticks out from above and below. Wrap prosciutto around broccoli stalks. Then wrap around stalks of cauliflower. Arrange the vegetables on the platter.
- Drizzle with olive oil. Using a grater or peeler rub parmesan over vegetables; sprinkle with black pepper. Serve with mustard glazed fish.
