Involtini di bresaola con mousse di caprino alla paprika e funghi porcini

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

– 8 Slices of bresaola tip of hip cut not too thin
– 200g of fresh goat cheese or Philadelphia
– A teaspoon of sweet paprika
– 1 jar of sautéed Porcini Mushrooms
– Soncino salad to taste
–Extra virgin olive oil Il Delicàa
– ½ Lemon
– White pepper to taste
– Chives to taste

  • Cooking time

    15 min.

  • Difficulty

    Easy

  • Cost

    €€

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funghi trifolati tradizionali salentini

Preparation

- Lay out the bresaola on a work surface
- Squeeze half a lemon into a cup with 1 tablespoon of extra virgin olive oil and beat it to emulsify
- Place the cheese in a large enough cup, add the paprika, sprinkle with white pepper, chives and a spoonful of extra virgin olive oil
- Using a spoon, work the cheese well until it reaches a creamy consistency
- Drain the sautéed porcini mushrooms well
- Chop, not too finely, half the mushrooms with a knife
- Add the mushrooms to the cheese mixture and mix well to mix them evenly
- Using 2 spoons, arrange the cream cheese on the bresaola and spread it
- Roll up the rolls leaving them rather loose
- Brush them generously with oil and lemon
- On a plate, arrange the soncino and the rolls in a fan shape
- Decorate with a slice of lemon and accompany with the rest of the mushrooms

Suggestions

You can serve them both as an appetizer and as a second course
If you like you can put a few drops of lemon or lime in the cream cheese
Choose fresh goat's cheese or a cheese of your choice as long as it is creamy. Philadelphia or fresh ricotta is also fine

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