Crepes Salami and yogurt sauce

Made with Salame Milano ·
Execution time
30 min
Difficulty

Ingredients

/home/ek41iafz/public_html/casamodena-parmareggio.com/wp-content/themes/bonterre/single-ricetta.php:68:string '<ul>
<li><strong>1 pack of CASA MODENA SALAMI</strong></li>
<li>1 medium egg</li>
<li>165 ml whole milk</li>
<li>80 g all-purpose flour</li>
<li>150 g Greek yoghurt</li>
<li>1 small cucumber</li>
<li>1 teaspoon of mustard</li>
<li>6 green olives</li>
<li>6 black olives</li>
<li>Extra virgin olive oil as required</li>
<li>Salt and pepper as required</li>
<li>Butter for cooking the pancakes</li>
</ul>
' (length=403)
  • 1 pack of CASA MODENA SALAMI
  • 1 medium egg
  • 165 ml whole milk
  • 80 g all-purpose flour
  • 150 g Greek yoghurt
  • 1 small cucumber
  • 1 teaspoon of mustard
  • 6 green olives
  • 6 black olives
  • Extra virgin olive oil as required
  • Salt and pepper as required
  • Butter for cooking the pancakes

Preparation

/home/ek41iafz/public_html/casamodena-parmareggio.com/wp-content/themes/bonterre/single-ricetta.php:84:
array (size=6)
  0 => 
    array (size=1)
      'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
' (length=208)
  1 => 
    array (size=1)
      'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
' (length=215)
  2 => 
    array (size=1)
      'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
' (length=285)
  3 => 
    array (size=1)
      'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
' (length=173)
  4 => 
    array (size=1)
      'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
' (length=138)
  5 => 
    array (size=1)
      'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
' (length=159)
1

Put the yoghurt in a bowl and season it with salt and pepper. Add the mustard,
grated cucumber (about 30 g, slice the remainder to decorate the final dish) and olives cut into thin rounds. Mix, cover with clingfilm and place in the fridge.

2

Beat the egg with the milk, gradually add the sieved flour, then season with salt and pepper.

3

Heat a non-stick pan, grease with butter and pour in a ladleful of mixture; cook for a couple of minutes on each side.

4

When ready, spread a part of the yoghurt sauce and Gran Goloso salami slices over one half of the pancake and garnish with the olives and a few slices of cucumber.