Salamini Italiani alla Cacciatora PDO Puff


Chop 40g Salamini Italiani alla Cacciatora PDO; 10g finely chopped.

Cut white turnip into fine shreds; stir-fry, season to taste, set aside to cool; add chopped Salamini Italiani alla Cacciatora PDO to turnip mix; divide into small portions.

Fry the finely chopped salami to crispy flakes, set aside.

Roll out puff pastry, cut into shape, wrap in turnip mix; fry in low temperature oil (120C-130C) for 7-8 mins, switch to hot oil to fry to crispy gold color. Springle fried Salamini Italiani alla Cacciatora PDO flakes to serve.

Consorzio Cacciatore Italiano


• 50 g of Salamini Italiani alla Cacciatora PDO
• 80 g of white turnip
• 1 pcs of Chinese puff pastry
• Fine saltand white pepper to salte
• Sesame oil to taste

Consorzio Italiano tutela Mortadella Bologna, Consorzio Cacciatore Italiano, Consorzio Zampone e Cotechino Modena IGP:
Milanofiori - Strada 4 Palazzo Q8, 20089 Rozzano Milano, Italy
•Tel: (+39)02 8925901 •Fax: 02 57510607 •E-mail:

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