Pancetta and asparagus roll
2 servings
30 minutes
The pancetta and asparagus roll is an exquisite combination of crispy Italian pancetta and tender asparagus, highlighted by creamy cheese and aromatic sauce. Although the dish is presented as part of Chinese cuisine, it carries European gastronomic notes, creating an interesting culinary bridge between traditions. The secret of the flavor lies in the contrast of textures: the pancetta becomes golden and crispy while the asparagus retains its freshness and juiciness. The creamy sauce with yogurt and sun-dried tomatoes adds a slight tanginess and depth of flavor. This roll makes a wonderful appetizer or light main dish, pairing perfectly with a glass of white wine. It can be served warm or chilled, enjoying the harmony of flavors born from an exquisite culinary experiment.
1
Heat the pan. Peel the asparagus, pierce it in several places with a knife, and dip it in boiling water for 2-3 minutes to soften. Quickly rinse under cold running water and dry with a paper towel.
- Fresh asparagus: 14 pieces
2
Cut the pancetta into 14 strips and wrap the asparagus. Drizzle with olive oil and add spices. Place the rolls in a pan and fry for 3-4 minutes, turning until the pancetta is crispy.
- Pancetta: 14 pieces
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Put cream cheese, yogurt, sun-dried tomatoes, scallions, and spices in a blender. Blend.
- Cream cheese: 100 g
- Sun dried tomatoes: 6 pieces
- Yogurt: 2 tablespoons
- Chives: 1 bunch
4
Place the rolls on serving plates, serve the sauce separately.