BRESAOLA ROULADE WITH TRUFFLE ROBIOLA

INGREDIENTS (4 portions)

 

-Bresaola 150 g

-Robiola 50 g

-Valerian 100 g

-Peeled hazelnuts 20 g

-Parmigiano Reggiano 40 g

-STEFANIA CALUGI White truffle sauce

-Fresh truffle

-Salt

 

 

METHOD

 

Prepare the rolls filling mixing Robiola with white truffle sauce, then put it on the bresaola slices and fold them to get the bundles. Place the valerian, the grated Parmigiano Reggiano and the hazelnuts cut into fillets and season with salt and oil. Place the rolls over the salad, grate the fresh truffle and serve.