Roulade of salted meat
Leonardo Pellacani
Gluten-free
200 g Mascarpone
2 stems of celery
200 g mixed salad
30 g pieces of toasted almond
to taste salt
to taste pepper
For 6 people
Chop finely one stalk of celery. Mix the mascarpone cheese, the Valdostana fondue, the Tartufata mushoroom paste and the chopped celery. Cut the salted meat in slices. Spread the mixture onto every slice of meat.Roll up the meat, making roulades. Cut the rest of the celery in julienne. Season the salad with salt and pepper. Arrange the mixed leaf salad on a plate. Place the roulades of meat onto the salad leafs. Season with a drizzle of extra virgin oil, pepper and salt. Complete the plates with toasted almonds and the sliced celery.
