Emilia-Romagna Recipes
INVOLTINI DI PANCETTA CON PARMIGIANO REGGIANO

Involtini di pancetta con parmigiano

Pancetta Rolls with Parmigiano-Reggiano Cheese

How to make the Involtini di pancetta con parmigiano:

Crumble the duck foie-gras and mix with small slivers of Parmigiano-Reggiano cheese fresh from the refrigerator to avoid that it melts.
Put this mixture into the refrigerator.
Spread the mix on the pancetta slices and roll them.
Serve the rolls on the toasted bread slices and decorate with parsley.
(*) it is advisable to use Parmigiano-Reggiano cheese with 24-30 months of maturation.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM