Saltimbocca Bread with Caciocavallo Cheese, ‘Nduja Sauce from Calabria, Red Onion from Tropea and Spianata Piccante

chef

Leonardo Pellacani

Other Ingredients

40 g Spianata Piccante

to taste Gentile lettuce

to taste Red onion from Tropea

40 g Caciocavallo cheese

Serves 1

Warm the Saltimbocca well. Cut the red onion from Tropea into round slices. Slice the Caciocavallo cheese thinly, slice the Spianata Piccante and fill the Saltimbocca, alternating the ingredients with some ‘Nduja Sauce from Calabria and some leaves of Gentile lettuce