Involtini Di Pancetta Con Parmigiano


16 slices of lean pancetta
150 g duck foie-gras
150 g Parmigiano-Reggiano cheese in slivers (*)
16 slices of toasted bread – 1/2 cm thickness
parsley to decorate

How to make the Involtini di pancetta con parmigiano:

Crumble the duck foie-gras and mix with small slivers of Parmigiano-Reggiano cheese fresh from the refrigerator to avoid that it melts.
Put this mixture into the refrigerator.
Spread the mix on the pancetta slices and roll them.
Serve the rolls on the toasted bread slices and decorate with parsley.
(*) it is advisable to use Parmigiano-Reggiano cheese with 24-30 months of maturation.

Serves 4

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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