“Baci di dama”
70g Mortadella Bologna IGP, 15g toasted hazelnuts, 8-10 discs of puff pastry, 100g Mascarpone cheese, 1 eggwhite
Create some disks, with a diameter of about 35-40mm, on the puff pastry using a a ring mould. Brush the surface with egg whites. Then, put the disks in the oven at 180°C for 8/10 minutes. While cooking, the puff pasty will rise. Finely mince the mortadella and add it to the Mascarpone cheese. Put the mixture in a pastry bag. Toast the hazelnuts and chop them with a knife. When the disks are ready, remove them from the oven and cut them in half. Cover the halves with the mascarpone mixture using the pastry bag. Before closing the disks, pass them in the minced hazelnuts. Serve the Baci di Dama on a plate.