1. Transfer the corn puffs to a large bowl and gently crush them with your hands, but not into fine crumbs. Add the pine nuts and mix. 2. Melt the butter in a small saucepan. Let it cool slightly. 3. Combine the melted butter with the boiled condensed milk. Stir until smooth. 4. Pour the cream mixture over the corn puffs and nuts. Mix well. 5. Transfer the mixture onto plastic wrap and shape it into a tight log using the wrap. (Alternatively, spread the mixture evenly onto parchment paper and roll it tightly to form a log.) 6. Refrigerate the log for at least 2 hours. 7. Remove the plastic wrap or parchment and slice the corn puff, dulce de leche, and nut salami into portions using a sharp knife. SERVING IDEAS: - Roll the mixture into small truffle-sized balls before chilling. - Dip one end of each slice in melted dark or milk chocolate. - Wrap the chilled log in parchment and tie the ends with twine like a rustic sausage. - Slice, stack, and wrap in clear cellophane with a ribbon. It becomes a charming homemade treat for neighbors or teachers.

   PREPARATION 1. Wash potatoes. 2. Cut potatoes into circles 7 mm thick. 3. Put the potato slices in a plastic bag and add oil, salt and thyme. Close the bag and mix everything in the bag. GRILLING 4. Place on the grill rack over direct heat. 5. Cover the grill with a lid. 6. Grill 4 minutes. 7. Open the grill; flip slices and grill 4 more minutes. 8. Move slices to indirect heat; cover the grill with a lid; grill 4 more minutes.