A beautiful sunny Sunday, but we can only enjoy at home because the baby has bronchitis, the delicious meat ... and then to the question 'What To Eat?' the answer is obvious for my 'carnivorous' better half 'Mixed Grill!' But what I enjoyed preparing these cucchiaietti while my husband 'dressed up' the coals for a barbecue?? Much!
"I do not want the usual salad," says my amoruccio "as an accompaniment to meat but something delicious ..." ... uhmmm ... and now that I invent?? distressed me ... then I look at the package arrived a few days ITALIAN ATMOSPHERE, with all those little things for the two finger-food and high quality products, and decide who will be a finger food ... I choose these very nice cucchiaietti blacks and saying them back in white rectangular plate before you ever thought about what to put inside ...
... I open and close the fridge ... I go on a terrace to control the fire ... I look at the potatoes in the basket there, we think that potatoes are good with the meat ... a puree? but not just a mash, fit for these mono-aa servings you need something that makes him special ... 
... I open the fridge again ... a slice of bacon, that good, village, cut into thick green olives ... ... delicious Neapolitan salami, sausage from our friends who have a dairy farm a short walk from our house ... repass on centered terrace and see the spring onions harvested in the countryside my friend and I decided to start ... ok! 
I take 4 or 5 potatoes more or less all the same measure, the peel, the wash under running water and then allowed to soak for a while together with the onions and also clean. Meanwhile, I take the slice of bacon and reduces it to small tocchettini. In a nonstick saucepan and put up a nice round of extra virgin olive oil, then begin to slice the onion very thin and light a fire to braise it, then cut the potatoes into tocchettini and join in the onion, add enough water ... I leave cook quite a bit ... when I add the potatoes begin to unravel even the tocchettini bacon, season with salt and pepper and let it go again, when I see that everything is drying add a little water, a generous knob of butter and a sprinkling of pepper and mix well together until the consistency of mashed potatoes ... I turn off and let it cool while cutting the salami from Naples to match and 'peel' olives windings Fiam salami.
It 's time to Serve, with the help of two spoons formed a kind of' scoop 'with cream and potatoes and onions and slowly in the spoons, squeezing a bit with the back of the spoon over the olive and posandovi 'stuffed' salami.
simple idea but I have to say very much appreciated by all! Thanks again to ITALIAN ATMOSPHERE that allowed me to really enjoy myself in making these finger-food homemade!
VI EMBRACE JOY!
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