Main course
- 350 g of PICK Salami,
thinly sliced
- 450 g of cream cheese,
room temperature - 250 g Kalamata olives,
finely chopped - 8 sprigs of parsley,
finaly chopped
Pick Salami Roll Ups
Making time:How Make:
Lay out a large piece of wax paper on a cutting board. Place the cream cheese on top of the wax paper and place another piece of wax paper on top of the cream cheese. With a rolling pin, roll the cream cheese into a rectangle. The cream cheese should be even and approximately ¼ of an inch thick. Remove the top layer of wax paper. Evenly sprinkle the chopped olives and parsley on top of the cream cheese. Place the PICK Salami slices over the cream cheese (overlapping the slices) until all the cream cheese in covered. Replace the wax paper on top of the PICK Salami and lightly tap to set the PICK Salami. Remove the wax paper from the top player of PICK Salami and start to roll pulling back the bottom piece of wax paper during the rolling process. Wrap in plastic wrap and refrigerate 6 hours or overnight. To slice use a very sharp knife and put the knife under running hot water after each cut. Slice to thickness desired and serve immediately.
-
1 Frozen pre made pastry
pie shell
Filling:
-
300g of Ricotta cheese
-
3 eggs
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh marjoram, chopped
- 200g Swiss cheese, grated
- 200g Pick salami,
cut into small cubes - salt and pepper to taste
Quiche With Pick Salami
Making time:How Make:
Follow the baking instructions required for pre made pastry pie shell. Preheat oven to 205°C. In a medium mixing bowl place the ricotta cheese and mix in eggs one at a time. Blend in chopped marjoram, parsley, grated Swiss cheese and cubed Pick salami. Add salt and ground pepper to taste. Pour the filling into pie crust, bake in the oven for 45 minutes.