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Mousse with ciauscolo and finger lime

ingredients

servings

4

Ciauscolo

100 grams

Soft fresh cheese

100 grams

Chives

5 grams

Parsley

2 sprigs

Lemon juice

1 spoon

Extra virgin olive oil

1 teaspoon

Puff pastry

100 grams

starters from Italy - Lazio

Mousse with ciauscolo and finger lime

Mousse with ciauscolo and finger lime

with meat with gluten with lactose

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mousse with ciauscolo and finger lime

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.

Mousse with ciauscolo and finger lime step 1

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

Mousse with ciauscolo and finger lime step 2

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

Mousse with ciauscolo and finger lime step 3

step 3

Complete the whole with leafy pasta (roughly chopped) and with fake caviar, or yellow finger limes.

Mousse with ciauscolo and finger lime step 4

step 4

Alternatively, you can fill the vol-au-vent with the mousse of ciauscolo and always complete with the yellow finger limes.

Mousse with ciauscolo and finger lime step 5

step 5

Decorate with chives.

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