Prosciutto, Mozzarella and Basil Pesto Rolls

Cut the mozzarella into 6 evenly long and thick sticks (roughly the size of a finger).

Place a slice of prosciutto on a clean work surface or cutting board. If the slices are very thin or torn, you can use two slices overlapping slightly.

Place one prepared mozzarella stick at the start of the prosciutto slice.

Gently coat the mozzarella with a third of a teaspoon of basil pesto, place one fresh basil leaf on top, and lightly season everything with pepper.

Tightly roll the prosciutto around the mozzarella and pesto. It's important to slightly fold the side edges of the prosciutto inward as you roll (like making a burrito), as this will completely enclose the cheese and prevent it from leaking out of the roll during cooking. Repeat the process for all 6 rolls.

Heat the olive oil in a non-stick pan over medium-high heat.

Place the rolls seam-side down in the hot pan. Fry for about 1 to 1.5 minutes on each side, or until the prosciutto becomes crispy and golden-brown and the cheese inside softens just right and starts to melt slightly.

Carefully remove the rolls from the pan with a spatula and place them on paper towels for half a minute to drain excess fat, then serve immediately while warm.