Unforgettable The savour of Italy wrapped in a sandwich
Personas
4
Tiempo de preparación
Dificultad
Coste
Receta creada por :
Giuseppe Nacci, Baker Expert Italy
Momento(s) de consumo :
Desayuno
Merienda
Cena
Comida
Brunch
Aperitivo
Receta realizada con :
Lista de ingredientes
- 240 g of Grand Pochon bread sliced in 4.
- 240 G of Culatello di Zibello di Parma
- 160 g of Parmigiano Reggiano, aged 30 months
- 160 g artichoke cream
- 20 g of extra virgin olive oil
- 1 radish
- 4 fresh mint leaves
Etapas de preparación
- Defrost the large Pochon loaf for 20 minutes.
- Slice it in two diagonally.
- Take one half and cut it lengthwise into 1 cm-thick slices.
- Places the slices in the oval ring and bake at 190° C for 9 minutes.
- Let cool for 5 minutes.
- Garnish with the Culatello di Zibello di Parma.
- Arrange the Parmigiano Reggiano shavings and top with artichoke cream.
- Season with a drizzle of extra virgin olive oil.
- Decorate with 1 mm-thick slices of radish and small mint leaves.
