Easy and delicious tartines made with crispy piadina discs, spread with lemon-flavored ricotta, edged with chopped hazelnuts, and topped with a slice of truffle salami. Perfect as an appetizer or aperitif for family or friends.
Cut discs from the piadina using a pastry cutter or a glass of the desired diameter.
Make the discs crispy in an air fryer: arrange them in a single layer and cook at 180°C for about 6–10 minutes, until golden and crispy.
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 obtain a smooth cream.
Generously spread the ricotta cream on the crispy piadina discs up to the edges.
Roll the edges of the discs in the chopped hazelnuts so that the chopped nuts adhere only on the outside.
Place a thick slice of truffle salami in the center of each disc.
Finish with a small drizzle of raw oil and more grated lemon zest if desired.
Serve immediately as an appetizer or aperitif.
Air fryer
Pastry cutter or glass
Bowl
Spoon or spatula for spreading
The original recipe suggests using Poggetto Carni truffle salami as the main ingredient. A quick version suitable even for those who are not experienced in the kitchen.
Italy
| Energy (kcal) | 244.58 |
| Carbohydrates (g) | 28.38 |
| of which Sugars (g) | 2.22 |
| Fat (g) | 11.73 |
| of which Saturates (g) | 3.49 |
| Protein (g) | 6.99 |
| Fiber (g) | 2.29 |
| Sale (g) | 0.34 |
