Scrigno Bufala

4 servings

80g phyllo dough sheets
500g Buffalo Ricotta
80g Coarse-Grained Salami (or your favourite Campania Buffalo cold cut)
200g mixed salad
100g tomatoes

Steps

Roll out the phyllo dough, by laying 2 sheets one on top of the other and brushing them with butter, to make them crunchier.
Mix the Buffalo Ricotta with the Coarse-Grained Salami (or your favourite Campania Buffalo cold cut).
Using a tablespoon, place the mixture at the centre of the phyllo dough and shape into a small calzone.
Preheat the oven at 170°C and cook for 6/7 minutes, until the dough is golden.
Serve with salad and tomatoes.
The buffalo ingredient