- 8 mini spizzico of smoked scamorza
- 4 cardoncelli mushroom heads
- 4 tomatoes in oil
For the potato cream:
- 200g of potatoes
- A slice of smoked bacon
- Salt to taste, if possible smoked salt
Peel and dice the potatoes and boil them in the water in which you put a slice of smoked bacon, in infusion. Leave in the infusion for half an hour, then blend everything together and salt to taste.
Prepare the bamboo skewer, alternating the ingredients and serve with the smoke potato cream.