Drive away potatoes and onions
starters from Italy - Lazio
Mousse with ciauscolo and finger lime
Mousse with ciauscolo and finger lime
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A fresh and creamy mousse made with the Igp cake, typical salami of the Marches, with the particular feature that makes it a spreadable salami.
preparation
step 1
To prepare the mousse to the pie, we begin by removing the skin from the salami, put it in the blender's glass with cheese, lemon juice, oil spoon, parsley and chives
step 2
Operate the blender until a thick, firm, yet creamy compound is obtained. Fill a few sacs (star spout) with the soaked mousse so obtained and distribute in finger food saucers
step 3
Complete the whole with leafy pasta (roughly chopped) and with fake caviar, or yellow finger limes.
step 4
Alternatively, you can fill the vol-au-vent with the mousse of ciauscolo and always complete with the yellow finger limes.
step 5
Decorate with chives.