MEAT BANDIERINE
Gianluca Galliera
40 g loin of pork in slices
30 g cooked ham in slices
1 slice Edamer or Emmenthal cheese
For one meat bandierina
Preparation:
1. Lay out the slices of cooked pork on to the work surface.
2. Add a slice of the ham and then a slice of cheese.
3. Decorate with Soleggiati, the Freschezza artichokes quarter and the Cipolline baby onions.
4. Secure all the ingredients with a wooden skewer.
