Italia a tavola-Boletus

Involtini di Prosciutto Minerva

Ingredients for 4 servings

8 slices of “prosciutto cotto”

(or cooked ham if you can’t find prosciutto cotto)

9 0z. of Porcini (boletus mushrooms)

4 Oz. of lingua salmistrata cut in 2 slices and then in little cubes

(you probably will not find the lingua salmistrata,

which is beef tongue cooked

in a special way. You can substitute with beef pastrami)

A small truffle, minced

1 medium onion finely chopped

2 TS of butter, small glass of brandy,

1 TS of butter, 2 TS of flour, 1 cup of milk, salt for the “besciamella” sauce

4 oz. of “Parmigiano” Parmesan cheese

Nutmeg, one egg yolk

Clean the mushrooms (by scraping the dirt with a small knife and then wiping it with a damp cloth) and cut them in thick pieces.

Stir fry the mushrooms lightly at medium/high heat in a pot with some butter and the onion, for a few minutes. Add salt, reduce the heat and let cook for 10 minutes.

At this point add the tongue (or pastrami) and the truffle, mix everything well and add the Brandy and let cook for another 5 minutes.

When the sauce has thickened remove from the fire and prepare the besciamella sauce, by adding the entire ingredient together and cooking at slow heat until the sauce thickens.

Add 3 TS of besciamella to the mushroom sauce as well as 2 oz. of parmesan cheese and the egg yolk and some nutmeg. Mix everything well.

Lay one slice of prosciutto cotto on the cutting board put a trail of the mushroom sauce in the middle, roll it and place it un a previously buttered pan. Repeat with the rest of the prosciutto cotto slices.

Cover everything with the remaining besciamella sauce and the remaining Parmesan cheese. Bake in the oven at medium heat for about 20 minutes....Enjoy it!