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Piaccentino Salame boats 
& Limoncello prosecco cooler

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Ricotta cheese (250 g)

Chopped lemon peel

Basil (1 bunch)

Parsley (1 small bunch)

Fennel seeds (1 teaspoon)

Bay leaves

Sweet and sour pepper cubes

Salt and pepper to taste

Salame Piacentino DOP of Salumificio San Carlo

INGREDIENTS

HOW TO MAKE

  • Chop the basil and parsley roughly.

 

  • Add the chopped herbs, fennel seeds, chopped bay leaves and lemon zest to the ricotta, season with salt and pepper to taste.

 

  • Leave the preparation in the fridge for about an hour so that the aromas of the herbs can penetrate into the cheese.

 

  • Cut the Salame Piacentino del Salumificio San Carlo into slices.

  • Spread the ricotta on the slices and close them with a toothpick to form a boat. 

 

  • Complete with cubes of sweet and sour peppers.

 

PROSECCO COOLER

Prosecco

 

Limoncello

 

Ice (crushed)

  • Fill the glasses with crushed ice.

  • Add limoncello and prosecco in equal parts.

  • Top with citrus slices and fresh mint leaves if desired.

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