CANNELLONI OF FOIE MI-CUIT WITH SOFT MAHÓN-MENORCA CHEESE

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CANNELLONI OF FOIE MI-CUIT WITH SOFT MAHÓN-MENORCA CHEESE

We will need:

 

  • 10 thin slices of soft Mahón-Menorca cheese
  • 250g foie mi-cuit
  • Purée the mi-cuit foie in a blender until it is a creamy texture.

  • Cut the cheese in fine slices using a slicing machine and lay out the slice on a flat surface.

  • Using a pastry bag, place the foie in the middle of the cheese slice and wrap it up using the same procedure as for traditional cannelloni.

  • Keep the cannelloni in the fridge and once cool cut then to the desired length.

  • To finish; season with a few grains of sea salt and serve slightly warmed

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