Stuffed salted meat flambéed in Calvados on a bed of beans paste





Preparation time:


Cooking time:



  • 50 g grana cheese
  • 300 g Lamon beans
  • 1 l meat broth
  • 1 sprig of sage
  • 1 sprig of rosemary
  • 1 garlic clove
  • 50 cl extra virgin oil
  • 16 thin cut slices of salted meat
  • 250 g ricotta cheese
  • 50 g butter
  • 1 l Calvados
  • Chives


Cook the beans, previously cold-soaked, in the broth. Heat the oil in a pan, add the sage, rosemary and garlic. Cook, stirring, until the garlic becomes golden. Add everything to the cooked beans, then process with a food processor and keep warm. Spread the meat slices over a clean surface, mix ricotta cheese with grana cheese, chopped chives, salt. Put the ricotta in small amounts at the center of the meat slices, then roll the slices. Melt some butter in a pan, then add the rolls. Cook briefly, then flambé in Calvados. Spread the beans paste at the center of the dish, then cover with 4 rolls. Sprinkle with chopped chives and some extra virgin oil. 

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