Roll of Modena Cotechino i.g.p. with chestnuts and horseradish sauce
7 Luppoli La Mielizia.
(for 4 people)
Roll of Modena Cotechino i.g.p. with chestnuts
120 g of boiled Modena Cotechino i.g.p.
12 sheets of phyllo dough squares
60 g of chestnut puree
30 g of butter cream
Salt to taste
40 g of fresh cream
40 g of a white background
5 g of horseradish
Roll Modena Cotechino of i.g.p. with chestnuts
Brush the phyllo dough sheets with butter cream, place in the middle of each ones the chestnuts puree, and lay over the crumbled Cotechino of Modena, and then close them in order to obtain the rolls, tie them with the blades of chives and cook in oven at 190 ° C to make them crispy.
Mix white broth with cream and horseradish, add salt, reduce it and pass it through a chinois strainer resulting in a sauce.
Place the horseradish sauce in the center of the dish, place a small roll and top with a few crumbs of chestnut.