Roll of culatello di Zibello and sheep ricotta cheese
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Recipe ingredients:
(for 8 rolls)
8 slices of Culatello of Zibello d.o.p.
200 g of fresh sheep ricotta
Grated zest of an orange
Salt to taste
Pepper to taste
50 g of chopped pistachios
Preparation:
Shape Culatello of Zibello slices like rectangular, wrap them around the cone shaped with baking paper and form as well as many rolls, after that cook them in oven at 80° C to make them crispy.
Sift the ricotta, put it in a bowl and mix with salt, pepper, grated orange zest and trimmings chopped slices of Culatello of Zibello, then place the obtained cream sac à poche and stuff the rolls made with Culatello of Zibello slices.
Presentation:
Dip rolls in chopped pistachios and decorate with orange zest.
