8 slices of prosciutto San Vincenzo; 80 g of barley; 80 g of fresh goat cheese; 5 strawberries; 1 celery; lemon thyme; extra virgin olive oil; salt; pepper
PROCEDURE Thoroughly rinse the barley and put it in a saucepan with cold salted water. Cook it for the time indicated on the package, then drain and cool under cold running water. Drain again thoroughly and place in a salad bowl along with the strawberries cut into thin slices, celery reduced to 3 mm slices, goat cheese into cubes and lemon thyme. Drizzle with extra virgin olive oil, salt, freshly ground black pepper. Spread two slices of ham on a platter overlapping them slightly. Put a small amount of barley salad in the center and roll up the whole forming a roll. Do this until all the ingredients. Serve immediately.