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Easy and delicious tartlets made with crisped piadina disks, spread with lemon-flavoured ricotta, edged with chopped hazelnuts and topped with a slice of truffle salami. Perfect as an appetizer or aperitif with family or friends.
Cut out disks from the piadina using a round cutter or a glass of the desired diameter.
Make the disks crispy in the air fryer: arrange them in a single layer and cook at 180°C for about 6–10 minutes, until golden and crisp.
In a bowl, work the ricotta with the grated lemon zest, a drizzle of extra virgin olive oil, salt and pepper to taste until you get a smooth cream.
Spread the ricotta cream generously over the crispy piadina disks all the way to the edges.
Roll the edges of the disks in the chopped hazelnuts so that the hazelnuts stick only around the rim.
Place a thick slice of truffle salami in the center of each disk.
Finish with another small drizzle of olive oil and more grated lemon zest if desired.
Serve immediately as an appetizer or aperitif.
Air fryer
Round cutter or glass
Bowl
Spoon or spatula for spreading
In the original recipe, the use of truffle salami from Poggetto Carni is suggested as the star ingredient. A quick version that is also suitable for those who are not confident in the kitchen.
Italia
| Energy (kcal) | 99.09 |
| Carbohydrates (g) | 3.89 |
| of which sugars (g) | 1.2 |
| Fat (g) | 4.83 |
| of which saturates (g) | 1.16 |
| Protein (g) | 6.58 |
| Fibre (g) | 7.15 |
| Salt (g) | 0.15 |
