Step 4
Brush them again with the beaten egg yolk
Step 5
Using the smallest cookie cutter, cut out lots of little hearts from the slices of smoked salmon
Step 6
Do the same with the salami slices
Step 7
Prepare the ricotta and spinach filling: cook the spinach in a pan with a drizzle of oil and a pinch of salt, then chop it with a knife, let it cool and mix it in a bowl with the well-drained ricotta. whey.
Step 8
Stuff the hearts by filling some with the ricotta and spinach mixture, others with a little tomato sauce, seasoned with a pinch of salt, and the last ones with the creamy spreadable cheese.
Step 9
Cover the hearts with cheese, alternating the salami hearts with the salmon ones, and put in a static oven at 180°C for about 20 minutes. Once the cooking time is up, remove the rustici from the oven and cook only the tomato ones for a few more minutes, with a few cubes of mozzarella on the surface.
Step 10
Once the mozzarella has melted, arrange the puff pastry hearts on a serving dish, garnish the rustici with the pink pepper salmon, bring to the table and serve.
Tip:
If you wish, you can cook the puff pastry hearts without filling them and then fill them, once cooked, with savory creams of any kind, or you can play with flavors and consistencies, and replace the proposed ingredients with cooked ham and smoked provola, Gorgonzola and walnut kernels, shrimp and rocket, mascarpone and chopped pistachios…
You can use the leftover puff pastry to make delicious snacks based on robiola and salmon, savoury snacks, stuffed baskets or other tasty, original and quick appetizers.
To end a sweet evening for two, you can also try your hand at cheesecake hearts or Valentine’s Day cookies.
Storage:
Puff pastry hearts should be eaten fresh and fragrant. Cooked and without garnish, they can be stored at room temperature, tightly closed in an airtight container, for 1 or 2 days maximum. Alternatively, you can freeze them raw and place them in the freezer in a food bag, interspersed with sheets of baking paper to prevent them from sticking.
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