Easy and delicious tartines made with crispy piadina discs, spread with lemon-flavored ricotta, edged with hazelnut granola, and topped with a slice of truffle salami. Perfect as an appetizer or aperitif with family or friends.
Cut out discs from the piadina using a pastry cutter or a glass of the desired diameter.
Make the discs crispy in an air fryer: place them in a single layer and cook at 180°C for about 6–10 minutes, until golden and crispy.
In a bowl, mix the ricotta with 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 hazelnut granola so that the granola adheres only to the edge.
Place a thick slice of truffle salami in the center of each disc.
Finish with another 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
In the original recipe, the use of truffle salami from Poggetto Carni is suggested as the star ingredient. Quick version suitable even for those who are not skilled in the kitchen.
Italy
| Energy (kcal) | 298.18 |
| Carbohydrates (g) | 0.97 |
| of which Sugars (g) | 0.84 |
| Fat (g) | 26.72 |
| of which Saturates (g) | 8.13 |
| Protein (g) | 13.1 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.86 |
