Ingredients
-
500 gr os peas -
2 tins of tuna in oil -
8 slices of cooked ham -
1 pack of pesto -
8 thin slice of beef -
1 onion -
2 mozzarellas -
8 slices of smoked salmon -
1 pack of sliced bread
Paired wine
Valdobbiadene DOCG Superiore di Cartizze
Method
Slice half the onion thinly and let it wither in two tablespoons of extra virgin olive oil.
Add the frozen peas and cook them well. Season with salt and pepper.
With an immersion blender, puree the peas, keeping two or three tablespoons. Sieve the peas with a fine sieve. Set aside the pea cream.
Drain the tuna from the oil. Put it in the blender with mozzarella, a little salt and pepper, creating a mousse. Roll out the very fine slices of beef, spread a little pesto alla genovese, half slice of processed cheese, half a slice of ham and roll up.
Tie the rolls in a very hot pan, seal very quickly. Place them in an oven dish to let them cool.
Roll out the slices of smoked salmon, tuna and mozzarella mousse. Roll them up and put them in blast chiller so that they solidify.
In a non-stick pan, toast the slices of pancarrè previously cut with a round cookie cutter.
Presentation
With a silicone kitchen brush, give a diagonal brush to the serving plate with the pea cream.
Cut the meat roll and the smoked salmon roll diagonally.
Arrange the four roll rolls and a few spoonfuls of peas along the cream line.
In a bowl put the tuna mousse and a few pieces of crispy bread.
Tip
You can also use canned peas, but only cook briefly before preparing the cream.