Taste treasure chest. Roulade of crispy bacon fettuccine filling, ground and provolone

involtino speck

Any kind of pie, stuffing or roll it, we have no idea can be born from the need to use any remaining things to eat have not been used in other tasty dishes. Given the excellent results it is also well become a habit to experience dishes from stuffed content. In this recipe, the eclectic chef of Mister Steak on the port of Pozzuoli, the fantasy has led to a very important result. A roll of bacon embracing noodles and provolone. Quick and easy to prepare, delicious to taste.

Ingredients 2 persons: 180 gr pasta, 10 slices bacon, two slices of smoked cheese, two tablespoons of grated parmesan cheese, a tablespoon of sauce already prepared, 100 gr minced meat, a white onion, cup red wine


Fry the finely chopped onion in a large pan with olive oil enough. Before it browns, add the minced meat. After it has browned, deglaze with a little ‘of red wine until fade alcohol. Meanwhile, cook the pasta al dente and cooked, add it to the saucepan off the ground together with the sauce already prepared and the grated Parmesan cheese. Stir for a minute. Lay aside 5 + 5 slices of bacon trying to form two separate rectangles. Of these lying mo ‘the seasoned pasta rolls. Now add the diced provolone (put it a half hour before the otherwise cola milk fridge). Close the speck on itself forming the two bacon rolls with the dough. Put them in a preheated oven at 200 degrees for 10-15 minutes. Be sure to operate the grill in the last minute if you like bacon “arruscato, arruscato”.

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