House Salami & Cheese Recipe

Make batter

In a medium bowl whisk together eggs and granulated sugar until pale and slightly thickened, about 1–2 minutes. Add melted butter and milk and whisk until smooth.

In a separate bowl combine flour, grated Parmigiano-Reggiano, sea salt, black pepper, dried oregano and garlic powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Batter should be thick but pourable; if too thick add up to 1–2 tablespoons additional milk.

Preheat a pizzelle iron over medium heat according to manufacturer's instructions. Lightly brush or spray both plates with neutral oil.

Working in batches, spoon about 1 tablespoon of batter into the center of the pizzelle iron (adjust quantity for your iron size — the goal is a thin, crisp pizzelle). Close and cook until golden and crisp, 30–60 seconds depending on your iron. Remove with a fork or tongs and transfer to a wire rack to cool. Repeat until batter is used, re-oiling iron as needed. You should get roughly 18–22 small pizzelles (serving dependent).

If you prefer slightly pliable cups for holding cheese, while pizzelles are still warm quickly drape each over the handle of a wooden spoon to form a shallow cup and cool to set shape.

Bring crescenza to room temperature (if not already) so it spreads easily. Taste and season crescenza lightly with the freshly cracked black pepper from the ingredient list and the tablespoon of olive oil; fold gently to combine.

Lay out pizzelles on a working surface. Spread about 1 tablespoon of crescenza onto each pizzelle (or into each warmed pizzelle cup if shaped).

Fold or roll a thin slice of house salami and place it atop the crescenza. For an attractive presentation, tuck or fan 1–2 small slices per pizzelle so each bite has a balance of salami and cheese.

Arrange assembled pizzelles on a serving platter. Drizzle each lightly with Sicilian honey (about 1–2 teaspoons per 3–4 pizzelles), then sprinkle toasted pine nuts evenly over the platter if using.

Finish with a few microgreens or small basil leaves and a light scattering of lemon zest to brighten the flavors. Add an extra crack of black pepper over the top if desired.

Serve immediately so pizzelles remain crisp. If prepared slightly ahead, store pizzelles separately in an airtight container at room temperature up to 24 hours and assemble just before serving to maintain texture.