FBI RUKAVICE- U kuhinji kod Mignonne 2

Ponovo smo u Laninoj kuhinjici i nastavljamo sa istraživanjem bloga La cuisine creative u okviru igrice FBI rukavice, koju je osmislila i pokrenuma Mamajac. Prezadovoljna prethodnim Laninim receptima, nastavljam sa isprobavanjem njenih peciva.

RUŽICE (PUŽIĆI) SA SIROM 

original recepta

Dala sam sebi slobodu da pekrstim pužiće sa sirom. One su mi same ličile na divne, malene ružice i savršeno su se uklopile sa ovom krasnom Draganinom ružom. Ovaj recept je idealno i elegantno posluženje za goste.

500g kora za pitu 

500g fete

2 jaja

200g kisele pavlake

2 kašike ulja

150ml kisele vode

PRELIV

2 jaja

malo susama

Kore podeliti na 3 dela, pa kore prskati sa mešavinom ulja i kisele vode. Ređati kore jednu preko druge. Poslednju koru od trećine kora  namazati sa trećinom fila od fete, jaja i pavlake. Uviti u rolnu po dužoj stranici i odložiti u frižider na pola sata. Postupak ponoviti sa još dva preostala dela. Znači, dobijemo tri uske i duge rolne. Rolne seći oštrim nožem na krugove debljine 2cm. Krugove ređati u pleh koji ste obložili papirom za pečenje. Na svaku ružicu staviti po kašikicu umućenog jajeta i malo susama. Peći na 200 stepeni (bez fena) oko 30 minuta, tj. dok lepo ne porumene.

CHEESE FILO PASTRY ROSES

I gave myself the freedom to rename these miniature filo pastry rolls into filo roses. They just looked like perfect rose buds and together with this beautiful rose I received from Dragana.

500g filo pastry (15-18 sheets)

500g feta cheese

2 eggs

200g sour cream

2 tablespoons of oil

150ml of sparkling mineral water

TOPPING

2 eggs

sesame seeds

Divide the filo pastry sheets into three parts and then take the first batch of pastry (5-6 filo sheets) and sprinkle mineral water and oil on top of each one (stacking them one on top of the other) Mix feta, eggs and sour cream for the filling. Spread the third of the filling  that you have made on the top filo sheet. Roll the sheets along the longer side and place the roll in the fridge for half an hour. Repeat with the two remaining batches of pastry sheets. Now you have three long rolls in the fridge. Cut the rolls into 2 cm thick pieces. Place them in an oven pan that you have lined with baking paper. Place a teaspoon of the lightly beaten egg on top of each piece and sprinkle with sesame seeds.

Bake at 200 degrees Celsius (no fan) for around 30 minutes.

KROASANI

original recepta

40g svežeg kvasca (ja sam koristila 60g)

prstohvat šećera i brašna

100ml toplog mleka

1kg brašna

2 kašičice soli

1 jaje

5 kašika ulja

250ml vode

250ml mleka

250g mikserom umućene fete za fil (za pola doze)

250g margarina

1 jaje za premaz

Staviti kvasac sa prstohvatom šećera i brašna u toplo mleko. Nadošli kvasac dodati u pola količine brašna, pa dodati so, ulje, vodu, 250ml mleka i jaje. Zamesiti žitko testo viljuškom, pa postepeno dodavati preostalu količinu brašna dok se ne dobije glatko i elastično testo. 

Testo odmah oblikovati u valjak i podeliti nožem na 16 jednakih delova. Svaki deo oblikovati u kuglicu, a potom svaku kuglicu rastanjiti dlanom (prečnik 20cm). Rastanjeno testo podeliti na dve gomile, znači dva puta po 8. Svaku rastanjenu koru osim poslednje mazati umućenim puterom ili margarinom. Ostaviti ove dve gomile da se odmaraju oko 20 minuta. Na brašnom posutoj podlozi rastanjiti prvu gomilu kora (prečnik 55cm). Moja radna površina mi ne dozvoljava veći krug, ali ukoliko vi možete, rastanjite testo koliko je moguće. Nožem za picu iseći na 4 jednaka dela, pa potom svaki deo na još 5. Kašičicu sira staviti na svako parče, pa urolati u kiflicu od kraja ka centru. Ja sam koristila fetu, jer volim slaniji sir. Njime sam bogato filovala jedan pleh sa kroasanima, a drugi sam ostavila bez fila. Ređati u papirom obložen pleh. Ponoviti postupak sa drugom gomilom od 8 kora. Ovo je količina za 2 pleha i 40 kiflica. Ostaviti kiflice u plehu da se odmaraju oko sat vremena. Pre pečenja premazati jajetom ili blago posuti brašnom. Ja volim moje kroasane brašnjave.

Peći na 220 stepeni (bez fena) oko 15 minuta, pa smanjiti na 200 i peći još 15 minuta. Ukoliko želite da budu jako mekane gotove kiflice stavite u veliku šerpu koju ste obložili čistom pamučnom krpom, pa poklopite šerpu i ostavite ih da se upare oko pola sata. Dok se nisu u potpunosti ohladili možete ih zamrznuti.

CROISSANTS

40g of fresh yeast (I used 60g)

pinch of flour and sugar

100ml of warm milk

1kg of flour

2 teaspoons of salt

1 egg

5 tablespoons of oil

250ml of water

250ml of milk

250g of feta 

250g of butter or margarine

1 egg for the glaze 

Place the fresh yeast with a pinch of sugar and flour in the warm milk and let bubble up in a warm place for around 20 minutes. Leave the butter or margarine at room temperature, mix with an electric mixer and set aside. In a large pan place half of the flour and add the bubbled up yeast, add the salt, oil, water, 250ml of milk and an egg. Mix with a fork and then gradually add the rest of the flour and knead until you get a nice and elastic dough that does not stick to your fingers. You might need a bit more or use a bit less flour depending on the kind of flour you use and the size of the egg. Without waiting for it to rise, form a cylinder shape out of the dough and cut into 16 equal pieces. Form each piece into a ball and then roll each ball into a circle with a diameter of 20cm. You can do this with the palm of your hand. Spread the butter on top of 14 circles. Leave the two circles aside. They will be placed on top. Stack the circles one on top of the other so you have two stacks with 8 circles, and the last circle of dough should be the one with no butter. Make sure that the first and the last circle are a bit larger then the rest so the butter would not fall out. Let the stacks rest for 20 minutes. On a floured surface take one stack and roll out to a diameter of around 55cm. With a pizza cutter or a knife cut into 4 equal pieces and then cut each piece into five more pieces. The cutting is similar to cutting a pizza. Place a tablespoon of feta that you have beaten with an electric mixer so it is creamy on each piece and then roll the piece just like in the picture. 250g of feta is a generous amount for 20 rolls. I left the other tray with no filling, or you can make up your own. Place the croissants in a baking tray that you have lined with baking paper. Repeat the process with the other stack. You will get 2 oven trays full of croissants-40. Let the croissants rest for an hour in the trays. Before baking you can glaze the croissants with a beaten egg. I prefer mine sprinkled with a bit of flour. Bake at 220 degrees Celsius (no fan) for 15 minutes, then turn down the temperature and bake for additional 15 minutes. If you want your croissants soft place the baked ones in a large pot that you have lined with a clean cotton kitchen towel and place the lid on top so they would absorb moisture for around 20 to 30 minutes. While they are barely warm you can freeze them.

TAJNI RECEPT- SLANI INTEGRALNI KEKS

Danas delim sa vama jedan tajni recept koji je stigao u svesku za recepte moje mame pre nekih desetak godina, pravo iz jedne beogradske pekare, u vreme kada su prodavnice zdrave hrane nicale kao pečurke posle kiše po našem gradu.

Recept je lagan za izradu, ekonomičan i izdašan. Ovi keksi mogu da traju jako dugo i mogu se konzumirati sami ili sa brojnim sirnim namazima. Idealni su za put. Par keksa i jogurt je sasvim dovoljno za doručak. Jedina mana im je što se stomak malo zaogrugli od silnih žitarica.

SLANI INTEGRALNI KEKS

SUVI SASTOJCI

100g ovsenih pahuljica

100g ječmenih pahuljica

100g ražanih pahuljica

100g sojinih ljuspica

100g susama

2 kašičice kima

2 kašičice soli

MOKRI SASTOJCI

200ml mleka

200ml vode

200ml ulja

Pomešajte sve suve sastojke. Sipajte sve mokre sastojke i promešajte. Stavite smesu u frižider na oko 30-ak minuta. 

JOŠ

250g otopljenog margarina ili putera 

3 jaja

600g belog brašna

12g praška za pecivo

U smesu iz frižidera dodajte sve gore navedene sastojke. Masu izradite rukama da se ujednači. Ponovo vratite sa sve posudom u frižider na 120 minuta.

Uključite rernu na 170 stepeni (bez ventilatora).

Zahvatite rukom trećinu ili polovinu smese i rastanjite je oklagijom na papiru za pečenje (na nekim radnim površinama i ne treba papir) na 5 do 7mm debljine. Čašom prečnika 7 do 8cm vadite krugove  i ređajte ih u pleh od rerne koji ste obložili papirom za pečenje. Ostatke testa sastavite sa neiskorišćenim delom i vratite u frižider. Ponovite postupak sa ostatkom testa.

Pecite oko 30 minuta što će zavisiti od debljine testa. Ovi keksi se više suše neko što se peku. Ovo je količina za 4 1/2 pleha od rerne.

SAVORY DIGESTIVE COOKIES (SECRET RECIPE)

100g of rolled oats

100g of rye flakes

100g of barley flakes

100g of soy flakes

100g of sesame seeds

2 teaspoons of salt

2 teaspoon of caraway seeds

Mix the dry ingredients and add the following.

200ml of water

200ml of sunflower oil

200ml of milk

Place in the fridge for 30 minutes, then add .

250g of warm melted margarine or butter

3 eggs

600g of white flour

12g of baking powder

Mix by hand and place in a ceramic bowl in the fridge for 2 hours. Take out of the fridge and with a rolling pin roll out between two pieces of baking paper 5 to 7mm thick. Cut circles with a glass dipped in flour or a cookie cutter with a diameter of 7 to 8cm or less. Place on a paper lined baking tray and bake for 30 minutes at 170 degrees Celsius (without the fan) Makes 4 1/2 trays.

Ovo testo se može upotrebiti i za pravljenje korpica. Bez podmazivanja kalupića, blago spljeskanu lopticu testa oblikujte prstima u kalupu.

You can use this recipe to make pastry shells and fill them up with your favorite cream salad. There is no need for buttering the pastry cups, just take a lightly flattened ball of dough and form to the shape of the mold.

FBI RUKAVICE- U kuhinji kod Mignonne

Verni članovi igre FBI rukavice, igre koju je osmislila i pokrenula food blogerka Mamajac, nastavljaju sa istraživanjem kuhinje La cuisine creative. Ime Mignonne savršeno odgovara našoj domaćici pošto teško da joj ima ravne u pravljenju slatkih, malih i medenih minijatura. Ja sam odlučila da istražim njena fina peciva. Dovoljno je reći da će se sva ova peciva ponovo naći na mom stolu. Lana pravi savršene kolače, onakve kakve se mogu sresti u pričama o Ivici i Marici, ali pošto nam slave i praznici tek dolaze, ja ću još malo sačekati da pronađem svoj skriveni talenat za perfektne sitne kolače. Hvala Lana na predivnim receptima!

In the following two months we are exploring a new food blog La cuisine creative. This is a game created by Mamajac called FBI gloves where we search, inspect, make and comment on a blog that we have all chosen. The name Mignonne refers to a petit fours, a bite size elaborately decorated cakes and the nam suits our hostess to perfection. Just take a look at these. This time I chose to explore the savory pastries and let me tell you they all came out fantastic. The petit fours will have to wait a bit since the upcoming holidays are approaching. Thank you Lana for these recipes that I will keep in my recipe box forever!

SLANE BUHTLE

recept u originalu

TESTO

25g svežeg kvasca (u 100ml toplog mleka sa prstohvatom šećera i brašna)

550-650g brašna

1 ravna kašičica soli

100g listića putera sobne temperatre

20g sitno rendanog kačkavalja

2 jaja

200ml mlakog mleka

PUNJENJE

150g kockica šunke

150g topljenog sira ili kockica kačkavalja

JOŠ

50g putera

1 jaje

susam, kim, mak...

U pola količine brašna dodati nadošli kvasac i ostale sastojke, pa polako dodati ostatak brašna dok ne dobijete glatko testo. Ostavite da odmara na toplom mestu oko pola sata.

Oblikovati valjak od testa i podeliti ga na 16 jednakih delova. Svaki deo dlanom rastanjiti u krug prečnika oko 8 cm, pa svaki puniti sa malo fila. Meni se lično više dopala varijanta sa topljenim sirom. Uštinuti krajeve i formirati lopticu. Loptice sa gornje strane umakati do pola u otopljen puter, pa ređati u pleh. Ja sam i pleh naputerisala iako to nije navedeno u receptu. Ostaviti ih da se odmaraju u plehu oko 20 minuta.

Premazati jajetom i posuti kimom, susamom ili makom. Peći na 200 stepeni oko 20 minuta, potom pokriti papirom za pečenje i smanjiti temperaturu na 160 i peći još 20 minuta.

BUTTER BEAD ROLLS STUFFED WITH CHEESE AND HAM

DOUGH

25g of fresh yeast (in 100ml of warm milk with a pinch of sugar and flour)

550-650g of flour

1 even teaspoon of salt

100g slices of butter at room temperature

20g finely grated cheese

2 eggs

200ml of warm milk

FILLING

150g ham cut into small cubes

150g small cheese cubes or the Laughing cow cheese wedges

TOPPING

50g of melted and warm butter

1 egg

sesame seeds, poppy seeds, cumin...

In half of the amount of flour add the yeast that has bubbled in milk for 20 minutes and filled up the glass that you have placed in a warm place. Add the rest of the ingredients for the dough and mix. Slowly add the rest of the flour and knead  into the elastic dough. Let the dough ball rest for around 20 minutes. Form the sausage roll shape out of the dough and cut into 16 equal pieces. With the palm of your hand form a circle around 8cm in diameter out of each piece. Place a small amount of ham and cheese in the center of each circle and then pinch the edges and form a ball. Dip the top of each ball in melted butter and place in the round pan with the pinched side on the bottom. Let the bread rolls rest and fill in the gaps in between for around 20 minutes. Glaze rolls with an egg wash and sprinkle the seeds on top. Bake at 200 degrees Celsius (no fan) for 20 to 30 minutes and then turn down the temperature to 160, cover the pan with baking paper and bake for 10 to 15 minutes more.

LISNATE POGAČICE SA SIROM 

recept u originalu

TESTO

25g svežeg kvasca (u 100ml toplog mleka sa prstohvatom šećera i brašna)

500g brašna

1 ravna kašičica soli

1 jaje

250ml toplog mleka

FIL

150g putera ili margarina sobne temperature

150g fete

PREMAZ

1 jaje

susam

U pola količine brašna dodati nadošli kvasac i ostale sastojke za testo. Pomešati, pa potom dodati ostatak brašna koliko je potrebno da se zamesi testo. Odmah razviti testi u oblik pravougaonika debljine oko 0,5cm, pa ga premazati (ne premazivati 2cm oko rubova) jednom trećinom fila koji ste mikserom umutili u krem. Saviti desnu trećinu testa ka sredini, pa potom levu trećinu. Okrenuti testo ka sebi tako da je duža stranica okrenuta ka vama, pa ponoviti saviti desnu pa levu polovinu ka centru. Ostaviti testo da se odmara oko 20 minuta, pa ga ponovo rastanjiti na oblik praougaonika i ponoviti ceo postupak sa mazanjem fila i presavijanjem još 2 puta. Četvrti put razviti koru na 0,8cm, pa potom premazati testo umućenim jajetom i posuti susamom. Testo seći na kvadratiće ili vaditi oblike. Peći na 220 stepeni (bez fena) oko 20 minuta. Ovo je količina dovoljna za dva pleha od rerne.

HOME MADE PUFF PASTRY SQUARES

DOUGH

25g of fresh yeast (in 100ml of milk with a pinch of sugar and flour)

500g of flour

1 even teaspoon of salt

1 egg

250ml of warm milk

FILLING

150g of butter at room temperature

150g of feta

GLAZE

1 egg

sesame seeds

In half of the amount of flour add the yeast that has bubbled in a glass and the rest of the ingredients for the dough. Slowly add the rest of the flour (might need more or less) and knead until you get a nice elastic dough that does not stick to the fingers. Immediately roll the dough out with a rolling pin into a shape of a rectangle around 0,5cm thick and spread with one third of the amount of the filling and do not spread on the 2cm edge border. Flip the right third part of the dough towards the center and then flip the left part to the right. Place the dough in front of you so the longer side is parallel to the work surface. Again flip the right third towards the center and then the left side towards the right. Let the dough rest for 20 minutes. Roll out again and cover with the one third of the filling. Repeat the process of flipping and letting the dough rise 2 more times. After the dough has risen the the third time, roll it out to 0,8cm thickness. Spread the egg wash on top and sprinkle with sesame seeds. Cut into squares or cut out shapes. Place the squares on the oven tray that you have lined with baking paper. This is enough for 2 oven trays. Bake at 220 degrees Celsius (no fan) for 20 minutes.

VENČIĆI SA KAČKAVALJEM 

recept u originalu

20g kvasca (u 100ml toplog mleka sa prstohvatom šećera i brašna)

500-600g brašna

1 ravna kašičica soli

1 žumance i 1 celo jaje

150g sitno rendanog kačkavalja

200g listića margarina ili putera sobne temperature

oko 150ml mleka

ZA POSIPANJE

1 belance

50g sitno rendanog kačkavalja

U pola količine brašna dodatI nadošli kavasac i ostale sastojke za testo, pa potom polako dodavati ostatak brašna dok se ne dobije kompaktna masa. Kuglu testa staviti na sat vremena u frižider u kesi. Između 2 papira za pečenje rastanjiti hladno testo na 0,8cm debljine. Premazati testo belancetom i posuti kačkavaljem, pa vaditi venčiće i okrugle pogačice ili druge oblike. Peći na 200 stepeni (bez fena) oko 20 minuta na papiru za pečenje. Ovo je količina za dva pleha.

CHEESE PASTRY

20g of fresh yeast (in 100ml of milk with a pinch of sugar and flour)

500-600g of flour

1 even teaspoon of salt

1 egg yolk and1 whole egg

150g of finely grated cheese

200g slices of butter at room temperature

around 150ml of milk

GLAZE AND TOPPING

1egg white lightly beaten

50g of finely grated cheese

In half of the amount of flour add the yeast that has bubbled in milk for around 20 minutes and the rest of ingredients for the dough. Slowly add the rest of the flour until you get a compact ball. Place the ball of dough in the plastic bag and then in the fridge for an hour. Roll the dough out between 2 pieces of baking paper to a 0,8cm thickness. Glaze the rolled out dough with the egg white wash and sprinkle with cheese; cut out the shapes like in the picture or squares and transfer to an oven tray that you have lined with baking paper. Bake at 200 degrees Celsius (no fan) for around 20 minutes.

PRUTIĆI

recept u originalu

TESTO

25g svežeg kvasca (100ml tople vode sa prstohvatom šećera i brašna)

600g brašna

1 ravna kašičica soli

1 jaje

200g masti sobne temprature ili margarina

200ml vode

PREMAZIVANJE

1 jaje

susam, kim, lan...

U pola količine brašna dodati nadošli kvasa i ostale sastojke za testo, pa postepeno dodavati ostatak brašna dok se ne dobije lepo i elastično testo. Ostaviti testo da se odmara 20 minuta. Od testa formirati valjak, pa ga potom seći na 20 jednakih delova i svaki direktno na radnoj površini polako razvući u štapić dužine 30 cm. Štapiće slagati u pleh od rerne obložen papirom za pečenje. Premazati ih umućenim jajetom i posuti kimom, susamom, makom. Peći na 180-200 stepeni oko 20 minuta. Ovo je količina za dva pleha.

BREAD STICKS

DOUGH

25g of fresh yeast (in 100ml of warm water with a pinch of sugar and flour)

600g of flour

1 even teaspoon of salt

1 egg

200g of lard or butter at room temperature

200ml of warm water

GLAZE AND TOPPING

1 egg

sesame seeds, poppy seeds, cumin...

In the half of the amount of flour add the bubbled up yeast and the rest of the ingredients for the dough and then add slowly the rest of the flour just enough to get a smooth, oily and nonstick dough. Let the dough rest for 20 minutes. Form the dough in a shape of a sausage and then cut it into 20 equal pieces. Roll each piece on a work surface with the palms of your hands into a stick around 30cm long. Place the sticks in an oven pan lined with baking paper. Glaze with a lightly beaten egg and seeds of your choice. Bake at 180 to 200 degrees Celsius (no fan) for around 20 minutes. Makes two oven trays.

PIROŠKE punjene šunkom i sirom možete pogledati ovde.

TUC TUC KREKERI OD SIRA by Jasenka

Još dok sam obilazile tuđe blogove, onako iz prikrajka čitala i divila se, tj. dok sam bila siroče bez bloga, spazila sam ove Jasenkine krekere. Moram da priznam da sam se na prvi pogled zaljubila u delikatnost, nežnost i veliku kreativnost  njenih recepta. Krekere mogu da kupim, a možete i vi. Zašto se onda  mučiti? Pa, nešto slično možete kupiti, ali neće biti isto! Nedostaje im tajni začin-ljubav!

TUC TUC KREKERI OD SIRA

250g hladnog belog brašna

1 kašičica slatke aleve paprike

2 prstohvata soli

2 prstohvata bibera

160g listića hladnog putera

250g sitno rendane Gaude, Ementalera...

2 žumanca

4 kašike limunovog soka

biber ili aleva paprika za posipanje

1 belance za premazivanje

Pomešajte brašno, biber, alevu papriku i so. Dodajte hladan puter isečen na tanke listiće, pa brzo utrljajte puter u brašno da dobijete mrvičastu masu. Štos nije da se dobije ujednačena masa kao za testo za hleb, a puter mora ostati u malim grudvicama. Dodajte sir, žumanca i limunov sok i umesite brzo . Oblikujte kuglu. Stavite je u plastičnu kesu, pa u frižider na 20 minuta. Sve ovo se može raditi u multipraktiku ili peške kao što sam ja radila. Testo, između dva papira za pečenje, razviti što tanje. Modlicom vadite krugove. Dobije se oko 50 krekera. Ređajte ih u pleh obložen sa papirom za pečenja. Izbockati svaki viljuškom da se ne narastu previše. Premazati belancem i posuti alevom paprikom ili biberom. Peći na 210 stepeni oko desetak minuta.

TUC TUC CRACKERS by Jasenka

While I was cruising the blogs at a time when I was an orphan without a blog, I saw and fell for these crackers that  Jasenka made. I must admit that at first glance I fell in love with her delicate, creative and phenomenal recipes. You can buy crackers, so why make them? Well, it won't be the same, they will always lack a secret ingredient-love!

250g of flour

1 teaspoon of sweet red paprika

2 pinches of salt

2 pinches of pepper

160g of cold butter

250g of cheese shredded finely 

2 egg yolk

4 tablespoons of lemon juice

pepper and sweet paprika for sprinkling

1 egg white for the glaze

In a food processor or by hand mix the flour, pepper, paprika and salt. Add cold butter slices and mix. Add cheese, yolks in the middle and lemon juice. Knead the dough until it comes together. Place the ball of dough in a plastic bag and put it in the fridge for 20 minutes. Roll out as thin as you can between two baking papers. Cut out shapes and place on a baking tray that you have lined with baking paper. Glaze with egg white, sprinkle with pepper, paprika or anything else and punch wholes with a fork. I made app. 50 crackers in two baking trays. Bake at 210 degrees (no fan) Celsius for 10-12 minutes.

LOLLIPOPS by Chef John

Ništa komplikovano, samo jedna dobra ideja koju sam spazila na blogu Food wishes gde možete pogledati video prezentaciju ovog recepta. Varijacije na temu su brojne. Napravila sam ih nekoliko sati unapred i stavila u frižider. Bile su sjajne. Sutradan, onako hladne izvađene iz frižidera, su možda bile još bolje. Vrh se topio u ustima. Rukola je mali dodatak koji nije tu samo radi dekoracije, već radi posebnog šmeka i nemojte je izostaviti.

LOLLIPOPS - SLANE LIZALICE

 

grisine

dunavska kobasica ili čajna ili kulen, koso sečena zbog veće površine

krem maslac (Vajkrem, Philladelphia)

rukola

Šnitu zimske salame tanko namazati krem maslacem. Staviti list rukole po sredini da malo viri van salame. Urolati štapić i odložiti ga na ravnu površinu. Držati u frižideru do posluženja.

 

LOLLIPOPS by Chef John

Nothing complicated, just a good idea for a party from a Food wishes blog. The combinations are endless. I've made them couple of hours ahead and they were great. The day after, they were even better when I took them out of the fridge. They just melted in the mouth. Rocket salad is there for a reason. It gives a special something to the bite.

 

Spread a thin amount of cheese on a thin slice of the salami. Place a leaf of rocket salad in the center and the bread stick. Roll.