Spicy Salami Rolls With Robiola And Eggs

Preparation:

Preparation: Put the eggs to harden (10 minutes from the moment the water reaches the boil). Meanwhile, arrange the slices of salami on the cutting board. Divide the robiola among them and spread it evenly on each slice. Wrap the slices on the cheese filling, thus forming the rolls. Prepare a bed of salad, seasoned with oil and salt, on a serving plate. Sit on top of the rolls. Cool the hard-boiled eggs under running water. Shell them, cut them into wedges and arrange them as a garnish and serve. Note: robiola is a soft and buttery cheese, to be eaten fresh or aged; in this recipe the fresh one is used, which binds well with the spicy salami and spreads easily. Recommended wines: Riviera del Garda Chiaretto, rosé Montereggio di Massa Marittima, rosé Lizzano.