Kataifi Pastry Baskets with Pecorino Cream and Salame

Method

1. Shape the kataifi pastry into small basket forms using molds or your hands.
2. Bake the baskets at 180°C (350°F) for a few minutes until golden and crispy. Let cool completely.
3. Meanwhile, prepare the pecorino cream: melt the butter in a saucepan over medium heat.
4. Add the flour and stir to form a roux, cooking for 1-2 minutes.
5. Gradually pour in the milk while stirring continuously to avoid lumps. Continue to cook until the mixture thickens and becomes smooth.
6. Remove from the heat and stir in the grated pecorino cheese until fully melted and creamy.
7. Cut the salame cacciatore into thin slices, then cut each slice into quarters to form small cubes.
8. Fill the cooled kataifi baskets with the pecorino cream.
9. Top with a few salame cubes and garnish with chopped chives or rosemary (optional). Serve immediately.