- 140g spaghetti
- 2 eggs
- 2 egg yolks
- 40g Parmigiano-Reggiano
- 80g Mangalica salami
- 15ml Ext. Virgin (EV) olive oil
- coarsely ground black pepper (a proper amount)
- white truffle oil, if you have some (a proper amount)
Spaghetti Carbonara with Pick Mangalica SalamiMaking time:
Mix eggs, egg yolks, Parmigiano, and coarsely ground black pepper in a bowl. Put EV olive oil and Mangalica salami in a pan, and fry slowly over low flame. When salami’s oil is melt, and the salami is crispy, remove pan from the flame, and take out the salami. Add 30ml olive oil (not listed above) to the pan, and remove scorch marks. Also add 30~45ml of spaghetti cooking water. Check taste and add salt, if needed. Cook spaghetti in a plenty of salted water. Put cooked spaghetti in the frying pan, and combine well. The stove still turned off, add the mix prepared at 1., and combine well. Put the frying pan to medium heat, and – while adjusting the flame – stir and combine until thickened. Add white truffle oil (if you have some), serve spaghetti on plates, and top with the crispy salami pieces you took out of the pan.
- 8 slices of Mangalica salami (10 cm-wide, very thinly sliced)
- 8 slices of Wintersalami (10 cm-wide, very thinly sliced)
- caper (a proper amount)
- rucola (a proper amount)
- 50g Mascarpone cheese
- 50g Ricotta cheese
- pinch salt
- red wine vinegar (a proper amount)
- Extra Virgin olive oil (a proper amount)
- pepper (a proper amount)
Pick Mangalica Salami and Wintersalami CarpaccioMaking time:
500ml milk (Dairy component over 3.5%)
20ml lemon squeeze
Put milk and lemon squeeze in a pan, and cook over a low flame.
Stir slowly, and heat until white solid parts and watery parts are divided.
Strain, and drain water. Then cool.
Mix mascarpone cheese and ricotta cheese, to get the cheese mousse.
Wrap some rucola leaves in the salami slices (use half the amount of both types of salami).
Chop remaining rucola, combine the chopped leaves with the dressing, and lay them on a plate. Then place salami wraps and the rest of the salami slices on top of them.
Using a pastry bag, put a small amount of cheese mousse on the salamis, and top with an opened caper.