SUMMER ROLLS WITH CARPACCIO, ROBIOLA AND ROCKET
SUMMER ROLLS WITH CARPACCIO, ROBIOLA AND ROCKET
Let's prepare together some tasty light summer rolls made with carpaccio, robiola and rocket: a fresh dish ideal against the summer heat! A drizzle of our Organic Corn Seed Oil will give your rolls that extra touch of flavour.
Equipment
- 1 whisk
- 2 bowls
- 1 fork
- 1 Mandoline (optional)
- Sac-à-poche with star-shaped nozzle
- Cutting board
- Transparent foil
Ingredients
- 200 g fresh robiola
- 50 g parmesan cheese
- thin slices of fresh scottona carpaccio
- 60 g rocket
- 8 radishes
- Joyl Corn Oil
- Salt and pepper
Instructions
- Prepare the mustard sauce by mixing all the ingredients in a bowl with a whisk until a fairly thick sauce is obtained.
- Prepare the grated Parmesan mousse by mixing the room temperature robiola cheese with the Parmesan cheese, a drizzle of Joyl corn oil and a sprinkling of freshly ground pepper with a fork. Place the mousse in a piping bag with a star-shaped nozzle.
- Lay the slices of meat on a cutting board covered with cling film and stuff them with a little Parmesan mousse. Roll them up into a tight roll and decorate the ends with a tuft of mousse. As they are ready, transfer them to the refrigerator and let them rest well covered for 15 minutes.
- Meanwhile, wash and trim the radishes and slice them very thinly (you can also use a mandoline). Place them together with the rocket in a bowl and season with a little oil, a pinch of salt and a sprinkling of pepper. Arrange a bed of rocket and radish salad on 4 plates.
- Divide each roulade in two and arrange them in the centre of the plate. Decorate with mustard sauce, placing the remaining mustard sauce in a small bowl for those who wish to add more.
Notes
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