Arm of salami with thermomix

Preparation of arm of salami with thermomix

1. To begin the preparation of this delicious arm of salami with thermomix, pour into the thermomix glass, the leaves (and some of the stem) of fresh parsley and program.
2. 5 seconds / Speed ​​7.
3. Once the parsley has been chopped, with the help of a spoon or spatula, lower the remains of parsley that have adhered to the walls and lid of the thermomix container towards the blades, immediately add the cream cheese together with the fried onion and onion powder, as well as soy sauce, garlic powder, dried dill, and season.
4. 10 seconds / Speed ​​4.
5. On the other hand, on a flat surface, place a square of transparent plastic wrap approx. 25x25cm. Pour the mixture from the glass over the cling film and cover with another square of cling film of the same size.
6. With a rolling pin, roll out the mixture into a rectangle as even as possible or approximately 20×15 cm, refrigerate as the rectangle is for 30 minutes.
7. Then, spread another square of cling film approximately 30×30 cm on the work surface, and overlap the slices of salami to form a 20×15 cm rectangle, or what is the same, the same size as the rectangle of cream.
8. Put the rectangle of dough (without the cling film) on top of the salami and roll it up from the longest side. Wrap the roll in plastic wrap and refrigerate for at least 1 hour.
9. Remove the cling film and, using a sharp knife, cut into slices.