Crusted salami

Crusted salami

Ingredients

  • 600 g Whole cooked Salame Piacentino DOP
  • 1 kg spinach
  • 50 g Parmigiano Reggiano DOP
  • 1 egg
  • 2 sheets of rectangular puff pastry
  • 1 pinch of salt
  • pepper to taste

Instructions

  1. Cook the spinach in a non-stick pan with a drizzle of oil and add salt immediately. Stir occasionally and cook until the spinach wilt.
  2. As soon as they are cooked, let them cool and squeeze to remove excess liquid.
  3. Break the egg into a bowl, add a teaspoon of Parmesan cheese and set aside.
  4. Roll out the two puff pastry together leaving their paper on a baking sheet.
  5. Add the grated cheese spinach with pepper and spread them evenly over the puff pastry.
  6. Wrap the cooked salami in the layers created with the puff pastry and spinach, closing well so that the spinach does not come out.
  7. Pierce the puff pastry with a fork to prevent it from swelling.
  8. Pass, on the external surface, a veil of eggs and Parmesan cheese with a kitchen brush.
  9. Bake for 30 minutes at 170 degrees until golden at the right point.
  10. Cut into slices of about 1cm and serve together with the baked potatoes
Salumi Piacentini DOP

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