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Salumificio La Rocca - Salumi tipici piacentini

Buckwheat tartlets with truffle potato cream and Piacenza salami dop

Ingredients for 2 tartlets:
 For the buckwheat mad pasta:
200 g of flour 00
50 g of buckwheat flour
100 g of water at room temperature (sparkling or normal)
4 tablespoons of extra virgin olive oil
For the potato cream:
3 large potatoes
100 g of Piacenza salami cut into thin slices, possibly with a slicer
100 g of fresh cream
2 tablespoons of ground truffle
Let's prepare the crazy dough: put the flour together, add the water, oil and salt. Knead with your hands starting from the center and gradually inserting flour on the side towards the liquid parts. Finally, knead, gathering all the ingredients with energetic movements until you get a smooth and homogeneous dough and sealed in a cling film. Let it rest for 30 minutes before rolling out the dough.
Peel the potatoes and boil them in lightly salted water for about 30 minutes, drain, mash them in a potato masher by dropping them into a bowl. Add the cream, a little at a time and the ground truffle, mix well and season with salt.
Take back the buckwheat pasta, roll it out to a thickness of 3-4 mm and line two tartlet molds with the help of parchment paper or by buttering and flour the molds previously.
Prick the entire surface, cover with legumes or the appropriate weights and cook in white for about 30 minutes at 200 ° C.
Remove from the oven and let it cool then, with the help of a spoon or a piping bag, fill the inside of each tart with the truffle purée and decorate the surface with slices of salami.
Recipe of the Food Blogger Chiara Rozza