Bundles of culatello
Instructions
Scrape the carrots, cut them into small cubes and put them to boil.
Make firm the egg, letting it cook for 10 minutes from the beginning of the exact boil, then cool it under water and shell it.
Confirm with stick of celery, then setting in tiny cubes.
Coarsely chop the olives along with a spoonful of capers, rinsed.
Drain the diced carrots, raffreddatela and collected in a bowl.
Mix with the olives and capers, diced celery and mayonnaise.
Add to the mixture the hard-boiled sifted, mix and season with a pinch of salt.
Internally coated a small ladle with a slice of culatello; fill it with a spoonful of the mixture that will be closing in, turn each slice inwards.
Turn the ladle on a suitable flat, tapering in the parcel with the closure downwards.
Repeat with the remaining 11 slices of culatello including distributing all the remaining mixture.
Decorate the bundles to taste and serve.
Ingredients and dosing for 6 persons
- 200 g of carrots
- 12 slices of culatello (130 g)
- 130 g of mayonnaise
- 100 g of pitted green olives
- 50 g of celery
- Salted capers
- 1 egg
- 1 pinch of salt