Parisian Salami Bowls
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Slice of hard sausage fried in oil, filled with scrambled egg mixture.
Ingredients:
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Procedure:
1. Heat the oil in a pan and then gradually place the sliced salami rounds into the pan (the salami filling immediately bulges as the skin tightens during cooking, forming a bowl shape)
2. Then immediately flip the resulting bowls, fry them a little more on the underside, take them out and fill them with scrambled, salted and peppered eggs
3. Sprinkle the surface of the eggs with finely chopped chives. Serve as an appetizer or as an intermediate course.
Variations:
Instead of scrambled eggs, you can fill the bowls with steamed spinach or vegetable ragout, roasted veal marrow, etc.
Recommendation:
– Side dish: Toasts of any kind.
Note:
– To make the bowls, you need a sausage with finely chopped filling, approximately 7 cm in diameter, but it is very important that the sausage has a casing of casing and not paper. Parisian salami is best suited for this treatment.
