All recipes written by Gordon Ramsay
Coarsely chop both the biscuits and the pistachios, combine them in a bowl and add the pistachio cream, the melted chocolate and the rum and mix.
Arrange the mixture on cling film, wrap it tightly giving it the cylindrical shape of the salami and let it rest in the fridge for at least 4-5 hours.
Once ready, remove the foil and sprinkle with icing sugar.
The pistachio chocolate salami is ready, you just have to serve it.
1) Start preparing the chocolate salami crumbling i cookies leaving some pieces of about 1 cm. Coarsely chop the hazelnuts, cut into small pieces i dates and the Orange peel. Melt the butter in a saucepan with the sugar. When the sugar is dissolved add the chocolate into small pieces and stir until completely melted. Out of the fire add theegg and stir immediately very quickly so that it does not cook. Then add the prepared ingredients and i pistachios and form a homogeneous mixture.
2) Divide it into 2 equal parts and form 2 cylinders of about 6 cm in diameter each. Wrap them in aluminum and let them cool in the refrigerator for at least 2 hours.
3) Remove the cylinders from the aluminum and cut them into slices about 1 cm thick.
The chestnuts are the candies made available by nature: so sweet that one leads to another. They can be eaten just like roasted chestnuts (perhaps accompanied by new wine), transformed into Mont Blanc, used to prepare the Marron glace or – in the form of flour – to make the castagnaccio. If the greedy ways to consume them weren't enough, today we give you a new desire, the chestnut salami, a typical Piedmontese dessert.
The title of the recipe suggests one variant of the classic chocolate salami, the one loved by everyone with crumbled biscuits (try ours too egg-free chocolate salami, in which chestnuts cooked in milk enrich the mixture with hazelnut and chocolate cream). Actually the chestnut salami it's a sweet more like apple strudel: a thin layer of simple pasta wraps a very sweet filling, which in this case is made with boiled chestnuts with some vanilla.
To prepare the traditional recipe, create the classic fountain with 150 g of flour. Dissolve 5 g of brewer's yeast in half glass of water and pour it into the center of the flour together with a spoon of sugar. Start kneading and continue adding water little by little until you get a soft and smooth compound. Form a loaf, put it in a bowl, cover with a clean cloth and let it rest for 2 hours. In the meantime, arm yourself with patience and peel 500 g of fresh chestnuts. To eliminate the hateful skin, help yourself by blanching them a few minutes after removing the outer skin. After all the chestnuts have been peeled, cook them in water flavored with a vanilla pod until they are soft, but still whole (it will take about 30 minutes). Once ready, drain and let them cool. Take the dough and roll it out with a rolling pin until you get one thin pastry, to be stuffed with chestnuts (remember to remove the vanilla pod) and a tablespoon of sugar. Roll up the pastry and give it the shape of a salami. Seal the ends, brushed with about 20 g of butter melted and sprinkle with another spoonful of sugar. Cook at 180 degrees for about 60 minutes and served with whipped cream.
Some recipes use the bread dough, which is often found already ready at the supermarket or bakery. Proceed exactly as per the recipe, i.e. peeling the chestnuts, cooking them with vanilla and rolling out the dough thinly.
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