Ingredients
For 4 people
12 slices of Venetian soppressa; 160g fresh dry ricotta; 1 pinch of salt; ground pepper; 80g frisee salad; 4 edible flowers; 80g Venetian mostarda; 30g mustard vinaigrette
Preparation
Roll the Venetian soppressa salami inside wooden cylinders and cook in the microwave oven at full power for about 30 seconds.
Let cool and remove from the cylinders, then fill with the ricotta, seasoned with the oil and pepper, using a pastry bag.
Garnish with the Venetian mostarda, cut and add to the salad along with the edible flowers.
Drizzle with the mustard vinaigrette and serve.
10 minutes
Low
