Salame Milano and a creamy Ricotta filling for these simple and tasty puff pastry starters.
Serves 2-3, Preparation 20 mins, Cooking 15 mins
- 1 store-bought puff pastry roll
- 80 g Salame Milano
- 250 g Italian Ricotta soft cheese
- Grated Parmigiano cheese, 50 g
- Drizzle of EVOO – Extra Virgin Olive Oil
- Beaten egg, optional
- A pinch of salt
Preheat the oven to 180°C/gas 4.
In a bowl, mix Ricotta with the grated Parmigiano and a pinch of salt.
At the last moment, roll out the puff pastry while still cold from the fridge, use a cutter to cut out discs, prick with the prongs of a fork so that it does not swell excessively during cooking. Stuff half with the Ricotta and Parmigiano cream and 1 or 2 slices of Salame Milano, close with another puff pastry disc, sealing the edges well with a fork.
Line a baking sheet with baking paper, place the filled disks on it, brush them with beaten egg or simply olive oil. Bake in the oven for about 15 minutes, allow to cool and serve.