500 g Primosale Idea cream of yellow peppers (made using peeled, blended and seasoned peppers) olive tapenade (olives, capers, anchovies, lemon) cooked tomato sauce, to taste salt, pepper, herbs and spices, to taste extra virgin olive oil, to taste
jars and skewers
Cut the Primosale cheese into thin slices, place on a chopping board and stuff with the cream of peppers, tapenade and tomato sauce. Create at least three layers, like a mille-feuille. Trim. Cut into cubes or triangles (you can also use a round pastry cutter) and insert bamboo skewers to hold them in place. Season to taste with oil, herbs or spices and place them in the jars.
alternatively, you can use smoked salmon or tuna or swordfish, seasoned with a little fresh dill.
AICI – Associazione Insegnanti di Cucina Italiana
Cristina Blasi and Gabriella Mari’s recipe