Taste of Today Recipes

Taste of Today Recipes

Treva Rollatini

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    NEWSLETTERS

    TK

    Ingredients for Rollatini
    One sheet of puff pastry
    6 slices of thin prosciutto
    1 cup of arugula
    1 cup fresh mozzarella cheese
    1 cup whole milk mozzarella
    1 tbl spoon truffle oil
    1 egg yolk

    Ingredients for sauce
    1 cup heavy cream
    ¼ parmegiano cheese
    1 oz prosecco
    ¼ quarter of fine chopped shallots
    Parsley leaves

    Open the puff pastry sheet; place the prosciutto and arugula in layers, add the cheeses on top and drizzle the truffle oil. Roll up gently and brush the top with the egg yolk. Bake in 350 degrees for 10-15 minutes until golden brown.

    While the rollatini bakes, add the prosecco and the shallots in a saucepan with medium heat. As soon as it starts steaming add the heavy cream and continue to whisk for a few minutes than add the parmegiano cheese.

    Once the rollatini is baked slice it and pour the sauce on top, garnish the dish with chopped parsley.