Prosciutto di Parma roulade with Asian pear, daikon and carrot, wasabi aioli

Trim the skin and any discolored fat off the prosciutto, keeping the white fat.

Stir wasabi into the sauce base; season with a little soy and lemon juice or yuzu.

Simmer garlic cloves in boiling salted water until soft, about four minutes, to take out the harshness; rinse and drain.

Add salt as an abrasive and work the garlic to a very fine puree with the edge of a knife; stir it into the sauce.

Adjust the liquid to set the texture: more for a pourable sauce, less for one that holds its shape; aim for one that just comes off the spoon.

Slice the prosciutto as thin as possible without it falling apart, just before using so it does not dry out or oxidize; fold each slice over on itself so it is half as thick.

Lay a slice in front of you; fill with Asian pear, carrot julienne and daikon, about half a dozen pieces of each, and daikon sprouts sticking out the top; wrap the prosciutto up and over.

Trim the bottom flat to stand the roll up like a flower pot, fat side up.

Smooth the sauce onto a platter and lay the rolls down the middle so each picks up its own sauce.

Optionally cut some of the vegetables into very fine dice and sprinkle up and down as a garnish.