DON Smallgoods

Everyday lunch or quick dinner, elevated. Creamy ricotta, fresh zucchini ribbons and DON Hungarian Salami baked to perfection on golden puff pastry.

Serves 6
Ingredients
1 sheet butter puff pastry, thawed
100 g DON® Mild Hungarian Salami
250 g ricotta, drained
1 tbsp finely grated parmesan
1 zucchini
1 tbsp extra virgin olive oil
½ lemon, zested
1 tsp lemon juice
1 tbsp fresh mint, finely chopped
Sea salt
Black pepper
1 egg, lightly beaten

To finish
Extra lemon zest
Mint leaves
Extra virgin olive oil

Method
1. Preheat the oven to 200°C fan. Line a baking tray with baking paper.
2. Shave the zucchini into long ribbons. Lightly sprinkle with salt to draw out moisture. Set aside for 10 minutes, then pat dry thoroughly with a paper towel.
3. Place the pastry on the prepared tray and score a 2 cm border around the edge, being careful not to cut all the way through.
4. In a bowl, combine the ricotta, parmesan, olive oil, lemon zest and lemon juice. Season well with black pepper. Stir until smooth and thick. Do not whip
5. Spread the ricotta evenly over the pastry, keeping within the border.
6. Arrange the zucchini ribbons over the ricotta in an even layer.
7. Lay the Don Hungarian Salami slices over the zucchini, gently ruffling slightly as you place them so they sit neatly on top.
8. Brush the pastry border with beaten egg. Bake for 20 to 25 minutes, or until the pastry is golden and puffed.
9. Finish with fresh mint, extra lemon zest and a light drizzle of olive oil. Serve warm.