Servings: 4
Ingredients:
2 packs Sliced Salame “Il Crü”
For 16 chapati:
100 gr wheat flour
100 gr spelt flour
15 gr. extra native olive oil
90 gr. water
As needed salt
For the cougette-mousse:
1 kg. courgette
2 medium sized potatoes
100 gr. grated Parmesan cheese
1 teaspoon balsamic vinegar
As needed salt
As needed pepper
Some leaves basil
The Indian tradition meets the Italian excellence of Salami il Crü.
Directions:
Start by preparing the chapati, very common in India. In a large bowl, stir together the whole wheat flour, spelt flour and salt. Use a little water to make a soft dough and add the rest of the water and the oil. Knead the dough on a lightly floured surface until it is smooth. Cover it with a film and let it rest for 30 minutes in the fridge.
Meanwhile, prepare the courgette-mousse: clean and wash courgettes and potatoes, cut them into large pieces and cook them in boiling water. Once cooked, drain them, mix them and add Parmesan cheese, balsamic vinegar, some leaves of basil, salt and pepper. The mousse is ready.On a lightly floured surface, use a floured rolling pin to roll out the ball of dough until very thin like a tortilla. Using a glass turned upside down cut small discs out with a diameter of about 5-6 cm, a few millimeter high. Heat a non-stick skillet until hot, then put the chapati on it. Cook until both sides have a golden brown colour, about 5 minutes.Assemble your canapé: lay chapati, a little courgette-mousse, a slice salami “Il Crü” and another chapati. Repeat the layers, if you wish it.