Puff pastry sandwiches with salami and leek puree
4 servings
30 minutes
Layered sandwiches with salami and leek puree are an exquisite combination of a crispy layered base and the rich flavor of spicy salami, complemented by the delicate aroma of onion-celery puree. This recipe draws inspiration from American cuisine, where bold combinations of textures and flavors create gastronomic pleasure. Thin layers of dough soaked in sausage juices reveal the richness of flavor, while airy puree with hints of fennel adds sophistication to the dish. An ideal option for a morning breakfast or an elegant snack at a party, this sandwich impresses with its balance of simplicity and refinement. It should be served fresh, with herbs or a light sauce to highlight the dish's subtle aromatic nuances.
1
Cut out 12 discs from the dough (diameter 5 cm), brush with water. Prepare 4 sandwiches with three discs of dough and two slices of salami in between. Place on a baking sheet lined with parchment paper and bake for 20 minutes at 175 degrees.
- Puff pastry: 125 g
- Spicy salami: 35 g
2
Puree: thinly slice the leek and rinse. Dice the celery. Place the vegetables in a pan with oil. Sauté for 2-3 minutes, season with salt and pepper, and add water. Reduce heat to low, cover, and continue cooking for 10 minutes. Blend with a mixer until smooth, then add yogurt and ground fennel seeds.
- Leek: 170 g
- Celery: 150 g
- Extra virgin olive oil: 20 ml
- Salt: pinch
- Ground black pepper: pinch
- Water: 150 ml
- Greek yoghurt: 1.5 tablespoon
- Fennel seeds: 0.5 teaspoon
3
Cut the sandwiches and place them on the leek puree.
- Leek: 170 g
