Made from two ingredients. Meant to be shared.
These rolls have a crispy, salty shell and a surprising, juicy and sweet core. Perfect party bites, appetizers or snacks, try to dip them in creamed avocado!
You will need:
1 small-medium pineapple, ripe, sweet and juicy, fragrant
16 slices of prosciutto di Parma (Italian dry-cured ham, just pork and salt)
1. Clean the pineapple and cut into slices. For a small-medium pineapple you should end up with 4 chunky slices. Cut the slices in half and remove the tough centre, and halve them again.
2. Wrap each pineapple piece into an aromatic prosciutto slice (careful, not to nibble on the ingredients, patience will give you a whole new experience, trust me!).
3. Arrange the rolls on a baking tray, put the tray into a preheated oven, and roast at 175 C for about 12 to 15 mins. Serve hot. Share and enjoy!
[i] For more GAPS/PALEO recipe ideas please visit my GAPS recipes selection.
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