SALAMI, STEWED LEEKS WITH RAISINS AND TOASTED HAZELNUTS 

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Autumn brings to the table the strong flavors of the forest and the mountains. Chestnuts, hazelnuts, pumpkin and many other seasonal delicacies are the basic ingredients to prepare delicious autumn menus rich in taste but not too expensive. Following seasonality is in fact one of the best methods to eat with the right appetizer. It is a pillar at the base of a good cuisine that respects the environment, enhances local productions and allows you to enjoy tastier and at the same time cheaper dishes. Discover this recipe for an appetizer that reflects this philosophy and meets everyone's needs in terms of nutrition.

Ingredients

240 g salami

2 leeks

60 g soaked raisins

40 g toasted hazelnuts

oil, salt, pepper, vinegar

Preparation

 

Slice the leeks thinly and stew them in a pan with a trickle of oil, salt and pepper. Add raisins, hazelnuts and a sprinkling of vinegar.

Distribute the salami, the stewed leeks, the raisins and the hazelnuts on the plate as you wish.