Substances
Home made or bought pionono, an iron
Home made or store-bought mayonnaise, 1 cup
Bell pepper, one can
Unseeded olive oil, 50 g
Pickled cucumbers, 50 g
Cooked ham, 100 g
Onerous boiled eggs, 3
Palm hearts, 4 (non-compulsory)
Lettuce, 1 plant
Salt, olive oil and lemon juice to style
Preparation
– Reduce the bell pepper into small items.
– Chop the ham and eggs.
– Chop the olives and cucumbers very finely.
– Combine the olives and cucumbers with the mayonnaise.
– Unfold the pionono and unfold it with mayonnaise.
– Organize the bell peppers, ham and eggs on high.
– Place the palm hearts lined up within the middle of the pionono.
– Roll up the pionono, ensuring it isn’t unfastened and wrap it with foil paper.
– Put it within the fridge for not less than two hours.
– When presenting, wash the lettuce, drain it and lower it finely.
– Season the salad with just a little salt, oil and lemon juice.
– Add much less seasoning than a daily salad, in order that it doesn’t moisten the pionono or compete with its taste.
– Place the salad in an extended dish.
– Reduce the roll into slices and current it on the mattress of lettuce.
