Bayonne Ham and Camargue Rice Makis
A French version of the Japanese maki! Perfect as a starter or during happy hour.
Cook the rice in a large amount of salted boiling water for the length of time recommended on the box. Drain and let cool.
Add the mascarpone and Parmesan to the rice. Mix. Add salt and pepper.
Lay each ham slice out on a sheet of plastic wrap. Spread a bit of the mascarpone and rice mixture on top as well as a few spinach leaves.
Roll into a log. Make sure each roll is secure, then refrigerate for an hour.
Cut into 1 inch sections to make makis. Top each maki with a pinch of Espelette pepper. Serve with soy sauce.
A chilled white beer.