16 slices of lean pancetta
150 g duck foie-gras
150 g Parmigiano-Reggiano cheese in slivers (*)
16 slices of toasted bread – 1/2 cm thickness
parsley to decorate
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.