A cool finger food, preparing in advance and perfect for an aperitif on a warm summer evening: carasau bread rolls, stuffed with Grilled Zucchini and a cream of tuna and mayonnaise, flavored with orange. Carasau bread, crunchy and good with just a splash of olive oil and a little’ of salt, is actually a very versatile ingredient and, If lightly moistened, can’ take any form. Even to a roll. The carasau occurs in thin sheets circulars, integers, have a diameter of about 40 cm and a weight of 50 grams each. For this recipe I used the entire sheet divided into four parts. As for stuffing, You can have fun customizing it as you like.
Ingredients for 4 people:
- a sheet of carasau bread
- 3-4 Roman Zucchini (those with flower)
- 300 grams of tuna fish in oil (drained weight)
- the juice of half an orange
- salt and pepper: to taste
- a handful of fresh mint
- ground roasted hazelnuts as required
- extra virgin olive oil as required
- 150-200 grams of mayonnaise
Slice the zucchini with the mandolin in 3 mm thickness. Grease the grill with a little oil and grill the zucchini. Then, set them aside to Marinate with a drizzle of olive oil, Salt, pepper and mint leaves. Put the tuna in a bowl and reduce it to a pulp with a fork (don't flutter because I prefer a more solid consistency), combining the mayonnaise, and the orange juice until creamy soft but dense.
Put the carasau bread on a cutting board, divide it into four segments and, with a brush, Sprinkle evenly with water the leaves in order to soften them: Let them rest for a few minutes so that absorb water becoming flexible, without the risk of breaking when they are in coils.
Spreading over the entire surface of the slice of bread mixture of tuna and mayonnaise, cover with Zucchini and sprinkle with chopped hazelnuts. Roll up on itself the slice of bread from the tip of the clove and wrap the roll in plastic wrap. Refrigerate and leave to rest for at least an hour. Then, cut into 4 cm thick slices and serve, garnish the platter with orange slices and some mint leaves.
THE PAIRING: We recommend a fresh and light wine with this finger food with fish and vegetables. Our choice falls on CA’ Lojera (House of wolves), Lugana Doc (Basic version) produced by the company led by the friendly and indefatigable family Tai, in Rovizza di Sirmione Brescia. This wine is just a few hundred metres from Lake Garda and preserves the scents that are derived from the clay soils: bouquet of melon and Mandarin, with hints of mint; the palate is SAPID and pleasantly acidulous.