Salame Parma fried Kebab
INGREDIENTS (serves 4)
Salame Parma | 16 Slices |
Mozzarella cut into thin strips | 400g |
Sliced pickled gherkins | 60g |
Extra virgin olive oil | 200ml |
Flour | 4 Teaspoons |
Salt | 2g |
Cider vinegar | 1 Teadspoons |
Egg | 1 |
Garrot | 1 |
Celery | 1 |
Belgian endives | 2 Leaves |
Wooden skewers | 4 |
METHOD
- Flour the slices of salame, the strips of mozzarella and the sliced gherkins.
- Push them onto the skewers, alternating the ingredients.
- Dust again with flour, then dip in the beaten and fry briskly in the hot olive oil.
- Arrange the kebabs in the middle of the plate and surround with the carrot, celery and endives cut into julienne strips, dress with 1 tablespoon of extra virgin olive oil, salt and cider vinegar.
Cones of salame Milano Villani Filled with ricotta cheese
INGREDIENTS (1 portion)
Salame Milano | 3 Slices |
Back olive paste | 1/2 Table spoons |
Extra virgin olive oil | 2 Tea Spoon |
Fresh ricotta Cheese | 3 Table Spoons |
Bruschetta bread | 3 Slices |
*Garnishing | |
Apple | 3 Slices |
Curly salad | 15g |
Red radicchio | 3 Slices |
Julienne of carrot | 5g |
Spring onion | 3 Sticks |
METHOD
- Mix the ricotta cheese with the olive paste.
- Roll the slices of salame Milano Villani into cones and filling them with the mixed ricotta cheese.
- Make a hole in the centre of the slices of the bruschetta bread and place the cones of salame milano Villani in the centre of the bruschetta slices.
- Make a bed of a curly salad in a serving plate and place the bruschetta bread toped up with the salame Milano Villani.
- Garnish the cones of salame Milano with the slices of apple, and with the slices of cherry tomatoes.
- Place in the centre of the plate the julienne of carrot, and the spring onions.
- Add the red radicchio slices and dress it with the extra virgin olive oil.
Pancetta bruschetta
INGREDIENTS (1 portion)
Pancetta | 10 Sliced | |
Lettuce(finely chopped) | 1 Cup | |
Basil leaves(finely chopped) | 1 Cup | |
Extra virgin olive oil | 1/3 Cup | |
French bread | 1Loaf | |
Tomato | 3 - 4 | |
Gorgonzola cheese | 1/3 Cup | |
Gerlic | 1 Clove | |
Solt | A bit | |
Black pepper | A bit |
METHOD
- Slice the bread into 6-7cm thick pieces.
- Roast the pancetta and chopped in tiny pieces.
- Cut the tomatoes in small pieces.
- Put all the ingredients, except the bread and the olive oil, into the bowl and mix.
- Spread some olive oil on the bread and put it in the oven, till it becomes golden brown.
- On the ready slices, spread the topping from 4.