Diorami Vitali-8

HAM CANNOLI WITH ROBIOLA CHEESE AND HAZELNUTS

• 5 slices of Il Dolcecuore ham
• 150 g robiola
• 100 g rye bread
• 40 g hazelnuts
• 4 small mushrooms in oil
• 4 chicory tops
• salt & pepper

Wrap the ham slices around steel cylinders and put them in the oven to dry at 100°. Dice the bread and brown it in a pan. Toast the hazelnuts in the oven at 140° for 6/7 minutes. Grind the bread and hazelnuts to get a coarse grain. Spread a bit of seasoned robiola on a plate and cover it with the ground bread and hazelnuts. Fill the cannoli with the robiola mix using a pastry bag; place them on a plate and decorate with a few mushrooms and a few raw chicory tops.

BACK
Facebook
Linkedin