Carne Salada skewers
Tantalizing and light, ideal for a quick menu
Separate the Carne Salada slices and spread them out on a cutting board.
Season them with fennel, shredded walnutkernels, coriander seeds and some Parmigiano Reggiano.
Roll everything up and cut the roll in a half.
Thread a skewer, arranging the Carne Salada with an “S” shape to cover 1/3 of the wood.
In a small saucepan, dissolve the flour and the sugar in the balsamic vinegar, make it boil and then let it cool.
If the sauce, once cooled, is still too thick, dilute it with more vinegar.
Put some olive oil in a pan and bring it to a high temperature and quickly brown the skewers on both sides.
Serve them immediately, seasoned with the balsamic sauce.