📝 About This Recipe
These elegant rolls elevate the bold, spicy profile of Italian Capicola by pairing it with a silky, lemon-kissed whipped ricotta and a crunch of pickled vegetables. Inspired by the vibrant flavors of a classic antipasto platter, each bite offers a sophisticated balance of heat, creaminess, and acidity. Perfect for high-end entertaining or a luxurious afternoon snack, these rolls are as beautiful to display as they are delicious to eat.
🥗 Ingredients
The Meat Wrap
- 16 slices Hot or Sweet Capicola (very thinly sliced from a deli)
Whipped Herb Filling
- 1 cup Whole Milk Ricotta Cheese (drained of excess moisture)
- 4 ounces Cream Cheese (softened to room temperature)
- 2 tablespoons Fresh Basil (finely chiffonade)
- 1 tablespoon Fresh Chives (minced)
- 1 teaspoon Lemon Zest (from an organic lemon)
- 1/4 teaspoon Garlic Powder (for a subtle savory note)
- 1/4 teaspoon Sea Salt (adjust to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
The Crunch & Garnish
- 1/2 cup Roasted Red Peppers (patted dry and cut into thin matchsticks)
- 1 cup Arugula (baby leaves, washed and dried)
- 4 pieces Pepperoncini (stemmed, seeded, and finely diced)
- 2 tablespoons Balsamic Glaze (for drizzling)
- 1 tablespoon Extra Virgin Olive Oil (high quality finishing oil)
- 1 tablespoon Toasted Pine Nuts (optional for garnish)
👨🍳 Instructions
-
1
Begin by draining your ricotta cheese in a fine-mesh sieve for about 10 minutes to ensure the filling isn't watery.
-
2
In a medium mixing bowl, combine the drained ricotta and the softened cream cheese. Use a whisk or hand mixer to beat them together until light, airy, and completely smooth.
-
3
Fold in the finely chopped basil, chives, lemon zest, garlic powder, salt, and black pepper. Taste and adjust seasoning if necessary.
-
4
Transfer the whipped cheese mixture into a piping bag or a plastic storage bag with the corner snipped off; this allows for much cleaner assembly.
-
5
Lay out the slices of Capicola on a clean cutting board or a sheet of parchment paper. If the slices are very small, you can overlap two slightly to create a larger surface area.
-
6
Place 2-3 leaves of baby arugula at the bottom third of each meat slice, allowing the tips of the leaves to peek out the sides.
-
7
Pipe a thick line of the whipped ricotta mixture (about 1-1.5 tablespoons) directly over the arugula.
-
8
Place 2-3 matchsticks of roasted red pepper and a sprinkle of the diced pepperoncini on top of the cheese filling.
-
9
Carefully roll the Capicola upward, starting from the bottom, wrapping the meat tightly around the filling like a small cigar.
-
10
Place the rolls seam-side down on a chilled serving platter to ensure they stay closed.
-
11
Repeat the process for all remaining slices of Capicola until all ingredients are used.
-
12
Just before serving, lightly drizzle the rolls with the high-quality extra virgin olive oil and the balsamic glaze.
-
13
Garnish with toasted pine nuts and an extra sprinkle of fresh chives for a professional, finished look.
💡 Chef's Tips
Always use room temperature cream cheese to avoid lumps in your whipped filling. If you find the rolls are unraveling, secure them with a decorative bamboo toothpick. Pat your roasted peppers and pepperoncini extremely dry with paper towels; excess moisture is the enemy of a firm roll. For a spicier kick, use 'Capicola Piccante' and add a pinch of red pepper flakes to the ricotta. Make the filling up to 24 hours in advance to let the herb flavors meld, but assemble the rolls no more than 2 hours before serving to keep the meat fresh.
🍽️ Serving Suggestions
Pair with a crisp, chilled Prosecco or a light Pinot Grigio to cut through the richness of the cheese. Serve alongside a bowl of marinated Castelvetrano olives and crusty ciabatta bread. Arrange on a slate board with clusters of red grapes and dried apricots for a stunning visual contrast. These make an excellent addition to a larger Italian-themed brunch spread or as a passed hors d'oeuvre at a cocktail party.