Beets, Porcini, Robiola cheese and Truffle mouse, crispy Pancetta

Serve 1

Wash the beets to remove any soil, cook them in the oven at 180˚C for the necessary time. let them cool, peel them and cut them into pieces. Crisp the pancetta in the oven. In a pan, sauté the porcini mushrooms with a drizzle of oil and a sprig of oregano. Season the beets with oil, salt, pepper and roast them in the oven for few minutes. Meanwhile, whip the cream, incorporate the robiola cheese and the truffle spread. In a dish, place the robiola cheese mouse with truffle in different spots,  the beets on top of them, garnish with porcini and few fresh oregano leaves. Finish the dish with the truffle carpaccio, the crispy pancetta and a drizzle of extra virgin olive oil.