Pancetta Rolls with Parmigiano Reggiano Cheese

  • Difficoltà

    Medium

  • Stagionatura

    30 months +

  • 16 slices of lean pancetta
  • 150 g duck foie-gras
  • 150 g Parmigiano Reggiano cheese in slivers (it is advisable to use Parmigiano Reggiano cheese with 24-30 months of maturation.)
  • 16 slices of toasted bread - 1/2 cm thickness
  • parsley to decorate

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.