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- 2 hectograms of Coppa Piacentina Dop from Salumificio La Rocca
- 1/4 of purple cabbage
- 4 tablespoons of chickpea and truffle cream
- Oil, salt and pepper
- Vinegar
- 50 gr of granulated sugar
- 8 courgette flowers
Clean the cabbage and cut it into julienne strips, season with 2 tablespoons of vinegar 2 tablespoons of sugar 2 half a glass of water, close it in a bowl and cook in the microwave for 4 minutes.
Clean the courgette flowers blown in the upper part to facilitate the opening of the flower, remove the pistil that you find inside and coarsely cut them with a knife, season with oil, salt and pepper.
Toast the bread on the inside and spread the chickpea and truffle cream then put the Coppa Piacentina Dop from Salumificio la Rocca.
Place the courgette flowers and purple cabbage on top.
