There is no better time than the summer to explore new recipes for local seafood and easy appetizers. Joining Anna in the chef’s pantry is Instagram star chef Alessandra Ciuffo aka @flavorsbyale who shows us how to make her original recipe for shrimp burgers. She shows you the perfect pan sear and finishes it with a homemade spicy mayo, and mango guacamole served on light and pillowy brioche buns. Who wants a no-fuss appetizer? Ale’s Barossa Salami Tortellini are super easy but make a big impression. It starts with a ricotta-based cheese medley, that is stuffed into the thinly sliced salami, with a pinch for a tortellini shape. And you are done!
INGREDIENTS:
- 1lb thinly sliced bresaola or Genoa salami. (Making sure its a large round shape is most important)
- 1 cup ricotta cheese
- 1/4 cup parmigiano cheese, grated + more to shave on the dish
- 1-2 lemons, zested & juiced
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil, parsley and parm to garnish
PREPARATION:
- In a medium mixing bowl, stir together ricotta, parmigiano, lemon zest and juice, fresh parsley, garlic powder, salt and pepper.
- Place a teaspoon of the ricotta mixture in the center of one slice of bresola and pinch to shape into a tortellini.
- Chill until ready to serve. Dress with a light drizzle of extra virgin olive oil, parmigiano shavings and fresh herbs just before serving.
