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Asparagus Roll with fontina, culatello, tomato jam and salt ricotta
FOR 2 PEOPLE
fresh asparagus steamed, 150 gr
culatello with finely sliced Ferrarini pig skin, 100 gr
fontina, 50 gr
salt ricotta, 50 gr
tomato jam, 50 gr
Ferrarini extra virgin olive oil
Clean the asparagus, pour in hot water for 10 minutes long, cool them inside water. Spread culatello slices, then the fontina and the asparagus. Roll everything and fix it with a small stick.
Brown in a frying pan with extra virgin olive oil and add some white wine.
Cut the rolls , put them in a plate and trim it with some salt ricotta pieces and tomato jam.