Porcini
Red Beets Crispy Roll
By Chef Enzo Fargione,
Teatro Goldoni Restaurant, Washington, DC
Serving
Size: 4
Ingredients:
14 oz. Ricotta Cheese
6 oz. sautÈed fresh porcini mushrooms
6 oz. boiled and slices red beets
1 egg
1/2 cup Parmesan, grated
pinch Nutmeg, ground
pinch Salt
pinch White Ground Pepper
To
wrap the rolls
1 egg
1 package of fillo sheets
Procedures:
Mix the ricotta with the parmesan the egg, the porcini and red
beets and nutmeg.
Add
salt and pepper and place it all in a pastry bag cutting the opening
of about æ inch wide.
Lay
3 sheets of fillo dough on the table and length wise form a tiny
small roll of ricotta mix.
Roll
into a medium size long cigar.
Wrap
the rolls with aluminum foil and deep fry for 6 minutes.
Other
Chef Enzo Fargione Recipes:
Baked
Chilean Sea Bass with Fennel in Anise Broth
Green
Pea Cappuccino Macchiato
Porcini
Red Beets Crispy Roll
Risotto
Gorgonzola with Candied Red Beets
Tomato
Pappardelle with Asparagus Scallops and Cherry Tomatoes
Restaurant
and Chef Links:
Teatro
Goldoni Restaurant
Executive
Chef Enzo Fargione
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