This lovely sticky loaf made with ricotta and salami is delicious eaten simply on its own (perhaps with a glass of local wine), but it is especially good when served as part of an antipasto selection with olives, cured meats and strong-flavoured Sardinian pecorino cheese. It has a bit of a kick as it contains a good pinch of potent dried chilli flakes, but you can, of course, vary the heat by increasing or decreasing the amount of chilli added according to your own taste.
If you like, you could add chopped garlic, sliced raw onion or chopped fresh tomatoes to the basic filling, with or without the salami.
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