Ingredients (serves 4)
- 300 gr champignon mushrooms
- juice of a small lemon ( 2 spoons of Limmi lemon juice)
- half a fresh lemon
- 2 spoons of mayonnaise
- 40 gr of capers
- 200 gr of salted and dried beef/cured raw beef
- sufficient salt and pepper
Carefully clean 300 gr of champignons and chop them roughly. Put them in a bowl and dress them with two spoons of lemon juice, a pinch of salt and pepper and two spoons of mayonnaise. Add 40 gr of capers and mix well in order to amalgamate the ingredients. Take 200 gr of sliced salted and dried beef and put in the middle of each slice a couple of spoons of stuffing; roll them up so that you form some small cones; place them on a large dish and decorate with parsley leaves and lemon segments.
Lemon in Northern Italy is used instead of winegar to dress salad.