Spicy sausage rolls with robiola cheese and eggs
Instructions
Put a firm eggs (10 minutes from the moment when the water reaches a boil).
You have meanwhile salami slices on platter.
Split between them the robiola and spalmatela evenly on each slice.
Wrap the slices on the cheese filling, thus forming the rolls.
Prepare a bed of salad, dressed with oil and salt on a serving dish.
Sit on top of the rolls.
Cool under running water, hard-boiled eggs.
Peel, cut them into wedges and place them as a garnish and serve.
Note: robiola cheese is a soft cheese and buttery, fresh or seasoned to be consumed; in this recipe we use that fresh, that binds well with spicy salami and spread easily.
Recommended wines: Chiaretto, Garda Riviera Montereggio di Massa Marittima rosato, Lizzano rosato.
Ingredients and dosing for 4 persons
- 125 g of robiola cheese
- 12 slices of broad and subtle spicy salami
- 2 eggs
- Olive oil
- 1 envelope of clean and wash endive salad
- Salt