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.
