Mozzarella Roll with Avocado and Ventricina
A savory and tasty roll made with mozzarella and filled with an avocado cream and slices of ventricina! A very simple, fresh, summery recipe perfect to enjoy as an appetizer, aperitif, or as a main dish if we want to stay light! Personally, I really like rolls and this one especially because it doesn’t require cooking and is prepared in just a few minutes! A few days ago I suggested a version with pesto and cooked ham that I recommend trying!
If you like rolls, try also:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 10/12
- Cooking methods: No Cooking Required
- Cuisine: Italian
- Seasonality: All Seasons, Summer
Ingredients for the Mozzarella Roll with Avocado and Ventricina:
- 2 mozzarella
- 1 avocado
- 3.5 oz scamorza cheese
- olive oil
- cherry tomatoes
- 3.5 oz spicy salami
- salt
- lemon
Steps
The preparation of the mozzarella roll with avocado and ventricina is very simple and quick, watch the video HERE.
First, clean the avocado, then mash it with a fork. Add a pinch of salt, oil, lemon juice, and mix.
Heat the mozzarella for a few minutes in the microwave and spread it quickly on plastic wrap to form a thin rectangle. Spread the cream on top, slice the cherry tomatoes thinly, and place them on top.
Add the thinly sliced ventricina and scamorza cheese slices. Roll it up and wrap it in plastic wrap. Refrigerate for a few hours.
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