Ingredients
-
1 packet pastry crust -
300 gr Asiago buccia nera -
2 thick slices of speck -
200 gr milk cream -
LEmon juice -
1 egg yolk -
Spicy paprika powder -
Curry powder -
dried chives -
extra virgin olive oil -
Black salt from Cyprus
Paired wine
Sur-lie di El Vin del Nono
Method
Open and roll out the package of pastry crust and with a cookie cutter get many disks of 5 cm in diameter.
Brush the discs with the egg yolk and put in the center of each a piece of Asiago and a speck cube.
Fold and seal the edges well creating half-moons.
Heat the evo oil and fry the mezzelune quickly. Drain and let them dry on paper towels.
Add a few drops of lemon juice to the cream, then divide it into three bowls:
In the first add the curry powder, in the second the paprika and in the third the chives.
Serve the half-moons accompanied by the tricolored sour creams.