Italian Stallion

Italian Stallion

Mama mia! These prosciutto-wrapped Yukon Select Puffs topped with creamy ricotta and dipped in warm marinara are a unique Italian-style hors d’oeuvre. Mangia!

12min. Prep Time
40min. Total Time



  • 1 Bag Alexia Organic Yukon Select Puffs (8 oz)
  • 1 T Olive Oil
  • ¼ C Sweet Onion, small dices
  • 2 T Fresh Basil
  • 1 C Tomatoes, crushed canned
  • ¼ tsp Kosher Salt
  • ¼ tsp Granulated Sugar
  • ½ C Ricotta Cheese
  • 2 T Milk or Cream
  • 20 Slices Prosciutto, thin
  • 35 Fresh Basil Leaves
  1. Preheat oven to 425 ̊ F.
  2. Place Organic Yukon Select Puffs on a baking sheet in a single layer. Bake for 20-22 minutes, flipping half way through to ensure maximum crispiness.
  3. In a small sauce pan over medium heat, add olive oil, sweet onions and basil. Sauté for 3-5 minutes until the onions have some caramelization.
  4. Add tomatoes, kosher salt and sugar to sauté pan. Cook over low heat for 5 minutes, adding a small amount of water, as needed to remain thick without turning to a paste. Remove from heat and let rest. Adjust seasoning to taste if needed.
  5. Using a hand mixer, blend ricotta and milk for a nice smooth spread.
  6. On a clean cutting board or work surface, lay out several pieces of prosciutto (enough to completely wrap each puff). Slice prosciutto lengthwise into 1/4 inch wide strips. Place a puff about a third of the way up, and add a dollop of ricotta on top of each puff. Then roll the prosciutto around it. Garnish with a small basil leaf atop each small wrap and secure it with a toothpick.
  7. Place each individual wrap on a platter. Serve with the warm marinara and let the dipping and snacking begin.

Cook's Tips

Flip and rotate Puffs half-way through baking to ensure maximum balance and crispiness!