Carne Salada rolls with golden apples

A classic combination of the Trentino tradition,
ideal for starters or main courses

  Process:

  Vinaigrette:
Squeeze a half lemon juice, add a tablespoon of mustard, citrus fruit gelee and a pinch of salt and oil.
Emulsify everything.

  Stuffing:
Peel the apple and cut it into cubes, dress it with gelee vinaigrette, mix everything well.

  Rolls:
Arrange the Carne Salada and cut it into slices and stuff it with the stuffing.
Fold the slices into bundles and sprinkle with a drizzle of oil.