Here you will find the rather simple recipe for preparing the savory pasta: a sheet of about 2 - 3 mm thick, prick it with the prongs of a fork and then cut it into squares or rectangles and cook them in a static oven at 200° for about 15 minutes. they should brown slightly. To make crackers
250 g of flour
50 g of extra virgin olive oil
1 pinch of salt
lukewarm water to taste
Put the flour, oil and salt in a bowl and start adding the hot water a little at a time until you get a soft but no longer sticky dough. Now pass the dough on the pastry board and continue to work it until it becomes smooth. Put it back in a bowl, cover it with plastic wrap and place the bowl on a pan full of hot water, let it rest for half an hour. This step is essential otherwise you will not be able to roll out the dough. I say this with certainty, because once I was in a hurry I didn't let it rest in the heat and then I wasn't able to roll it out. This sheet is suitable for any type of savory preparation and can also be pulled very thin without breaking.
To make the crackers, just roll out the salted shortcrust pastry into a sheet of about 2 - 3 mm thick, prick it with the prongs of a fork and then cut it into squares or rectangles and cook them in a static oven at 200° for about 15 minutes, they must lightly brown.
This time I have to be honest, I hid the crackers because I wanted to prepare savory canapés that looked like mini cakes because I wanted to celebrate an important occasion with them, the birthday of blogger Alessandra Barbone The dreamers of cooking and clouds.
Now let's move on to the recipe for these canapés with Piacenza cup and cheese.
The doses are indicative. Adjust according to the amount of canapés you want to make.
crackers to taste
spreadable cheese to taste
strands of fresh chives to taste
I used crackers made by me, but you can also use bought ones without problems.
I filled a sac a poche with the spreadable cheese but a candy syringe with a star nozzle is also fine and I made a crown of cheese tufts along the edge of the crackers.
Then I took the slices of Coppa Piacenza, folded them in half lengthwise and then rolled them up.
I put a cup roll in the center of each tart trying to fill all the empty space inside the tufts of cheese.
I completed with some rings of fresh chives. If you don't have it, you can use the aromatic herb you like best, preferably fresh.
I recommend not keeping these canapés in the fridge for too long as the cheese transfers part of its moisture to the crackers, making them less crunchy.