<li><strong>1 pack of Casa Modena Salami</strong></li>
<li>8 slices of sandwich bread</li>
<li>1 ripe avocado</li>
<li>4 walnut kernels</li>
<li>2 spoons of extra virgin olive oil</li>
<li>as required Table salt</li>
<li>as required Ground black pepper</li>
1 pack of Casa Modena Salami
8 slices of sandwich bread
1 ripe avocado
4 walnut kernels
2 spoons of extra virgin olive oil
as required Table salt
as required Ground black pepper
'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>
'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>
'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>
'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>
'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>
'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>
Combine the avocado flesh, lime juice and oil in a bowl. Season with salt and pepper to taste.
Use a fork to mash and mix the ingredients together or alternatively, use a
Cover with clingfilm and place in the fridge for 15 minutes.
Toast the bread, spread the avocado cream on 4 slices, place 3 slices of Gran Goloso Salami and chopped walnuts on top, cover with the remaining slices of bread and enjoy.