Preparation

These hors d’oeuvres are based on 'Romano Mainelli' ready-to-cook salami and cotechino; it is best enjoyed in the autumn and winter. The two meats should be cooked separately. Cotechino takes longer to cook - (1 hour on a low flame - 30 minutes if you are in a hurry and want to use a pressure cooker). Salami usually takes no longer than 20 minutes. Do not overcook or the meat will become a bit 'dry'. Finally, leave the meats in their juices up until serving. Peel them off and cut in 1-cm slices. Complement with pickled vegetables or with an oil dip. When served with mashed or boiled potatoes, this appetiser turns into the perfect second course.