Summer Scents: Roast Beef Parcels, Crunchy Vegetables, and Saporoso

With summer just around the corner and the desire for outdoor conviviality growing stronger, we wanted to create something special. Together with the skilled hands of the chefs at I.F.S.E. Culinary Institute, here is a fresh, light, and incredibly tasty proposal, designed to welcome the warmest and liveliest season of the year.

The recipe we propose today plays on contrasts and harmony: roast beef parcels stuffed with cream cheese blended with Saporoso, accompanied by a vibrant crunchy vegetable salad.

In this dish, the delicacy of the roast beef meets the enveloping, savory creaminess of the cheese heart—a perfect meeting of textures, further enhanced by our Saporoso. For those who love to experiment in the kitchen and have not yet discovered it, Saporoso is a flagship of our Collection. It is a prized dark condiment obtained from the cooked grape must of our family’s Trebbiano and Lambrusco vines, with the addition of a small amount of Balsamic Vinegar of Modena PGI to impart a pleasant acetic persistence. It is then left to rest and age for at least 6 years in fine oak barrels. Soft, full-bodied, and highly versatile, it offers an intense, round, and balanced aromatic bouquet, capable of transforming a simple preparation into an unforgettable gourmet experience.

Here are the secrets to bringing this culinary magic to your summer table.

Ingredients (serves 4):

• 16 thin slices of roast beef

• 320g cream cheese

• 20g Saporoso Malpighi

• 80g (approx.) fresh carrots

• 80g (approx.) zucchini

• 50g (approx.) "lattughino" lettuce

• Extra Virgin Olive Oil (delicate fruity profile) to taste

• Salt and freshly ground black pepper to taste

Method:

• The aromatic filling: In a bowl, carefully blend the cream cheese with our Saporoso. Mix until you obtain a smooth, warm-colored, and intoxicatingly fragrant cream. Season with salt and freshly ground black pepper to taste.

• The parcels: Lay the roast beef slices on a cutting board. Using a piping bag or a simple spoon, place about 20g of the prepared cheese cream in the center of each slice. Gently fold each slice of meat onto itself, shaping it into a small "rose."

• The crunchy vegetables: Using a vegetable peeler, create ribbons (or very thin slices) from the carrots and zucchini. Blanch them in boiling salted water for a few seconds, then plunge them immediately into a bowl of ice water. This delicate thermal shock will fix the brilliant colors of the vegetables and preserve their absolute crunchiness, ideal for a summer dish.

• Plating: Arrange 4 roast beef "roses" on each plate. Decorate harmoniously with the crunchy vegetable ribbons and fresh lettuce leaves.

• The final touch: Finish the dish with a drizzle of delicate extra virgin olive oil, which will accompany the flavors without overpowering them. If you desire a theatrical touch (and an extra burst of flavor), let a few drops of pure Saporoso fall over the dish as a garnish.

All that remains is to savor it and let yourself be transported by the scents of our land. We invite you to travel through the palate and discover all the wonderful variations of the Malpighi Collection.

Enjoy your meal and welcome to Summer!