Pancetta Rollantini
  • 16 slices lean pancetta
  • ½ cup duck foie-gras
  • Bertozzi Parma Flakes
  • 16 slices toasted fresh bread
  • Parsley 
  • Crumble the duck foie-gras and mix with Bertozzi Parma Flakes fresh from the refrigerator (to avoid them melting).
  • Put this mixture into the fridge.
Spread the mix on the pancetta slices and roll them.
  • Serve the rolls on the toasted bread slices and decorate with parsley.
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