Recipe Information

• Servings: 12 mini cannelés
• Total Time: 45 minutes
• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Difficulty: Easy

Ingredients

• 1 AOP Cacciatore Salami – finely diced
• 250 ml whole milk
• 2 organic eggs
• 60 g flour
• 35 g butter – softened
• 50 g Parmesan cheese – grated
• 12 black olives – pitted and chopped
• Freshly ground black pepper – to taste

Instructions

1. Preheat the oven to 200°C (392°F).
2. In a small saucepan, warm the milk with the butter until melted.
3. In a large bowl, beat the eggs. Add the flour and mix well.
4. Pour in the warm milk and melted butter mixture and stir until smooth.
5. Fold in the diced Cacciatore salami, grated Parmesan, and chopped olives.
6. Add a twist of freshly ground black pepper.
7. Pour the batter into cannelé molds.
8. Bake for 20 to 25 minutes, or until golden brown. Keep an eye on them to prevent burning.

Notes

These mini cannelés can be made ahead of time and reheated shortly before serving. They are ideal to pair with a light salad or served as part of a charcuterie board.

Recipe Tips

• For an extra flavor boost, consider adding finely chopped herbs such as thyme or basil.
• Experiment with different types of salami or cheese for a unique twist on this classic recipe.

Nutritional Information

Approximately 150 calories per cannelé.

FAQ

Can I substitute the salami with another type of meat?

Yes, other cured meats like prosciutto or chorizo can work well in this recipe.

Can these be made gluten-free?

Yes, you can substitute the flour with a gluten-free mix.

How do I store leftover cannelés?

Store in an airtight container in the refrigerator for up to two days, or freeze for longer storage.

Can I use cheese other than Parmesan?

Absolutely! Cheeses like Pecorino or Gruyère will also work beautifully.

What else can I serve with these cannelés?

These cannelés pair exceptionally well with a fresh green salad or alongside a charcuterie board.