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.