1 Vinschgerle (rye bread)
8 slices LO SPEZIALE Levoni salami
20 g fennel
10 ml olive oil
5 g fennel
confectioner’s sugar
10 g ricotta cheese
5 g dill
alt
Cut the Vinschgerle in half. Crumble the ricotta cheese and bake at 180° C for approximately 10 minutes until browned. Lay the slices of LO SPEZIALE salami on one half of the Vinschgerle. Prepare the caramelized fennel by putting it in a very hot pan and thoroughly roasting the seeds. When cooking is over, add a small amount of confectioner’s sugar. Cut the fennel very finely and leave it in cold water for two minutes to make it crisper. Remove from water, dry and season with olive oil, salt and caramelized fennel.Place the seasoned fennel on top of LO SPEZIALE and garnish with baked ricotta cheese and a bunch of dill.
