Saltimbocca Bread with Caciocavallo Cheese, ‘Nduja Sauce from Calabria, Red Onion from Tropea and Spianata Piccante
Leonardo Pellacani
Menù Ingredients
40 g Caciocavallo cheese
to taste Red onion from Tropea
to taste Gentile lettuce
40 g Spianata Piccante
Serves 1
Warm the Saltimbocca well. Cut the red onion from Tropea into round slices. Slice the Caciocavallo cheese thinly, slice the Spianata Piccante and fill the Saltimbocca, alternating the ingredients with some ‘Nduja Sauce from Calabria and some leaves of Gentile lettuce
