PARTNERS
ROLLS OF WILD BOAR BRESAOLA, COURGETTES AND GOAT CHEESE
Ingredients
For about ten rolls
N 2 rather large courgettes
G 250 sliced wild boar bresaola
G 100 goat cream cheese
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Wash the courgettes, remove the ends and slice them as thin as possible.
- Grill the courgettes 2’ or 3’ each side or, if you like, steam them for 4’ – 5’. They will need to soften, but not overcook, otherwise they tend to turn too soft. Let them cool.
- Mash the goat cream with a fork.
- Spread the courgette slices, salt them and then sprinkle them with cheese and add the slices of bresaola, leaving the ends free. Wrap the slices up on themselves, until you get rolls.
- Keep the courgette rolls in the refrigerator until just before serving. Add a drizzle of extra virgin olive oil and ground pepper.
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Other
ChefIris Rossi
Wine CouplingCerasuolo d'Abruzzo DOC
Other Info Kcal 170* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
