About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Salami, Lemon, and Arugula Roll-Ups

For each roll:

2 thin slices Toscano salami
1 very thin slice of Meyer Lemon, use a mandolin for slicing (see hint below)
Extra Virgin Olive oil
Fine shreds of Parmigiano (not finely grated, too messy to eat)
A few leaves of baby arugula

Overlap the salami slices side by side so they are just slightly offset. The overlapped area should be about the same size as the lemon slice. Place the lemon slice in the center and drizzle with just a bit of olive oil. Place a few shreds of Parmigiano horizontally across the center. Top it all with a few leaves of arugula and roll the whole thing up into a cigar shape and fasten with a toothpick. Will keep for a few hours refrigerated.

Hint: first cut the lemon in half crosswise and remove any visible seeds, this will help to keep the membranes from shredding since the hard seeds tend to get caught on the mandoline blade.

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