Unforgettable The savour of Italy wrapped in a sandwich
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Giuseppe Nacci, Baker Expert Italy
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 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
Preparation steps
- 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.
