SPRING CAPRESE
120g of Presliced ciabattina
6g of Mint (5 leaves)
6g of Basil (6 leaves)
25g of Buffalo mozzarella
25g of Marinated courgettes :
200g of Courgettes, 40g of Lemon, 60g of Olive oil, 20g of Mint (20 leaves), Salt & Black pepper
30g of Roasted pepper :
250g of Red peppers, 60g of olive oil, 10g of marjoram, salt (a sprinkle)
20g of Cream of chickpea :
500g of Pre-cooked chickpeas (drained), 90g of Lemon juice (the juice of 1 lemon), 100g of Olive oil (6 tablespoon), Fine salt & Black pepper
This Caprese spring sandwich is graphically assembled using our versatile presliced ciabattina. With a quick preparation time of just 20 minutes, it makes an attractive addition to your sandwich shop or café. If you want to seduce the palates and eyes of your customers with authentic Italian flavours, this dish is the perfect choice.
Using a mandoline, slice the courgettes about 0.4 cm thick. Prepare an emulsion with oil, lemon, salt and pepper. Then, place the sliced courgettes in a container and sprinkle them with the emulsion and a few fresh mint leaves. Leave to marinate.
For the chickpea cream:
Drain the chickpeas, dry and peel them. Blend the chickpeas with oil, lemon, salt and fine black pepper to create a smooth cream.
For the roast peppers:
Place 2 red peppers on a baking tray with baking paper. Put them in the oven and bake at 200° for about 30 min. Once they are cooked, place them in a container and cover to let them cool. Then peel and cut them into slices of about 2 cm by 4 cm.
Once the ciabattine have cooled, cut them lengthwise and spread the chickpea cream on both inner sides. Then stuff by alternating the courgettes, mozzarella and pepperoni until complete. Garnish with mint and basil leaves.
You can use already prepared marinated zuchinis and add chopped fresh mint on top before serving.