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Salumificio La Rocca - Salumi tipici piacentini

the recipe of the food blogger spadellatissima with the Piacenza salami dop has conquered us!

What could be more street than a sandwich with salami?! or a kibble?! then it is the right time to think about this kind of thing, summer is the time to eat outdoors, to be around, to prepare finger food for aperitifs on the terrace. but since summer is also the time of the costume test, I tried to think of a recipe that was also healthy. so here I unleash the baking and try to use only top quality ingredients and typical of our territory. and then the trick of finger food is also the quantity, not to overdo it, you prepare morsels full of taste but that help to stay in shape (but does not eat ten ten!!!) ingredients 10 slices of Piacenza PDO salami 10 pieces of fresh pienza pecorino cheese (the unseasoned one) 4 medium potatoes 50 gr of Parmesan cheese pdo 2 tablespoons of gluten-free breadcrumbs plus breading 1 egg 1 tablespoon chopped parsley 2 chopped chives stems freshly ground black pepper extra virgin olive oil salt preparation first boil the potatoes, then peel them and pass them to the potato masher collecting them in a bowl. let them cool slightly and then add egg, 2 tablespoons of breadcrumbs, parmesan, parsley, chives, black pepper and a pinch of salt. mix well until you get a homogeneous dough and let stand for 10 minutes. now moisten your hands and form the croquettes giving them the shape you prefer. the dough is very soft so you have to touch them as little as possible. pass them in breadcrumbs and place them on a baking sheet covered with baking paper. sprinkle them with a drizzle of extra virgin olive oil and bake at 200 degrees for 20 minutes. once out of the oven, cut them longitudinally with a knife and insert the pieces of pecorino di pienza and the slices of Piacenza PDO salami into the slot created. source: