Assorted cold cuts with piadina and sauces

Preparation method:

Preparation of the piadina: dissolve 1 teaspoon of fine salt in 70g of lukewarm water. Form a well with the flour; add the lard, bicarbonate of soda and warm salted water. Knead together well to form a smooth dough. Divide in half and set aside to rest, wrapped in a freezer bag for about 1 hour. Roll out to form 2 piadina. Cook on a heated cast-iron hot plate.

Preparation of mushroom and bean sauce: wash the mushrooms. Fry 1 garlic clove in a pan with a drop of olive oil. Then add the chopped Porcini mushrooms and fry for 10 minutes. Remove the garlic and add the white wine, salt and pepper to taste. Add the Cannellini beans and cook for a further 10 minutes. When cooked, add 100g fresh cream. Serve hot.

Preparation of the fresh tomato sauce: cut the cherry tomatoes into quarters. Add the sliced olives. Season with oil, salt, pepper, basil and 1 garlic clove, finely chopped. Serve cold.

Preparation of the pepper sauce: chop all the vegetables and sweat in a pan with some extra-virgin olive oil for 15/20 minutes. Season with salt and pepper. Serve hot.

Preparation of the tomato and basil sauce: fry the chopped carrot, celery and onion in a little extra-virgin olive oil. Add the puréed tomatoes. Cook for about 15 minutes. Season with salt and pepper and add basil. Serve hot.

To serve: arrange some sliced cold cuts on a serving dish and if desired, garnish with a halved fig or a slice of melon. Serve the sauces in 4 small bowls and serve the sliced piadina in a basket.