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.
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