A quick idea for making excellent finger food, for all aperitifs. In just one mouthful, these bites will reveal various aromas and fragrances, delicate yet decisive flavours. They should be eaten cold and in this case, the meat should be cooked to just the right degree.
Cook the pasta in boiling, salted water flavoured with laurel. Drain the pasta and leave to cool well, after arranging the Mezzani neatly. Lay out the slices of roast beef and spread with the mixture of mascarpone and goat’s milk cheese. Cover with roughly chopped rocket and place the cold pasta on top. Season with salt, pepper and grated Parmesan cheese, sprinkle with the finely chopped aromatic herbs and the pink pepper. Roll up the slices of meat so that they are even and tight and place the rolls in the fridge for an hour. To make them easier to roll up, use kitchen film. In a pan, sweat the finely diced peppers quickly. Prepare the dish with a few leaves of rocket on the bottom, the hot burnoise and then the cold rolls of meat and pasta.