New year finger food

Ingredients

For the roulades:
  • Bomè pancetta
  • Pitted prunes
For the rolls:
  • Bomè speck
  • 250 g of ricotta
  • 50 g of Parmesan
  • Chives, walnut kernels
For the mini sandwiches:
  • Bomè lonzino (salami)
  • Sandwich bread
  • 5 tablespoons of mayonnaise
  • 2 tablespoons of mustard
  • 1 teaspoon of honey
  • Pepper
  • Olive oil

preparation

Prune and pancetta roulades

Wrap each prune inside a thin slice of pancetta.

Place the roulades on a baking tray lined with parchment paper and bake in a static oven at 180°C for about ten minutes, until the pancetta begins to melt and turn golden.

Skewer with a toothpick and serve hot.

Speck, ricotta and walnut rolls

Mix the ricotta with Parmesan cheese and chives in a bowl.

Fill the speck slices with a bit of the prepared cream, arrange them upright on a platter, and top each roll with half a walnut kernel.

Mini sandwiches with lonzino

Combine the mayonnaise, mustard, honey and a drizzle of olive oil in a bowl and mix well.

Spread the sauce on a slice of bread, place the slices of pork loin on top and cover with another slice of bread spread with the sauce.

With moulds or using a knife, cut out shapes to your liking.