Easy, indulgent tartines made with crispy piadina discs, spread with lemon-flavored ricotta, edged in chopped hazelnuts and topped with a slice of truffle salami. Perfect as an appetizer or aperitif with family or friends.
Cut discs out of the piadina using a round cutter or a glass of the desired diameter.
Make the discs 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 smooth and creamy.
Generously spread the ricotta cream over the crispy piadina discs all the way to the edges.
Roll the edges of the discs in the chopped hazelnuts so that the nuts stick only around the rim.
Place a thick slice of truffle salami in the center of each disc.
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 Poggetto Carni truffle salami is suggested as the main ingredient. A quick version suitable even for those not confident in the kitchen.
Italia
| 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 |
