TRAMEZZINO PRIMAVERA
Cost
Difficulty
Cold
Ingredients
For 1 portion
100g of Focaccia schiacciata a mano
40g of Courgettes
50g of Cucumbers
20g of Concassé tomato
20g of Peas
50g of Crescenza cheese (or stracchino cheese)
10g of Mayonnaise
5g of Marjoram
3g of Salt
2g of Pepper
Associated Product
Recipe
A vibrant combination of flavours in our hand-crushed Focaccia with olive oil. Prepared in just 20 minutes, this dish is the incarnation of spring, offering your customers a taste of the season in every bite. Ideal for sharing and adding to your menu, this sandwich can be served in bars or as a snack in restaurants and hotels, offering a taste of Italy.
Preparation : 15 minutes
For the tomato concassé:
Blanch the tomatoes in lightly salted water, cool them in water and ice and peel them. Cut 4 slices of tomatoes, remove the seeds and create a brunoise.
Cut the courgette into brunoise and blanch in lightly salted water for a few seconds. Then let them cool with water and ice, dry and set aside.
Peel the cucumber, cut it into four parts and remove the seeds, create a brunoise, dry with paper towels and set aside.
Blanch the peas in lightly salted water, let them cool with water and ice and dry.
Combine all the vegetables in a bowl and add: crescenza cheese, mayonnaise, salt and pepper until smooth.
Blanch the tomatoes in lightly salted water, cool them in water and ice and peel them. Cut 4 slices of tomatoes, remove the seeds and create a brunoise.
Cut the courgette into brunoise and blanch in lightly salted water for a few seconds. Then let them cool with water and ice, dry and set aside.
Peel the cucumber, cut it into four parts and remove the seeds, create a brunoise, dry with paper towels and set aside.
Blanch the peas in lightly salted water, let them cool with water and ice and dry.
Combine all the vegetables in a bowl and add: crescenza cheese, mayonnaise, salt and pepper until smooth.
Dressing : 5 minutes
Bake Focaccia at 190° for 4 minutes, then let it cool and divide it into 8 equal parts. Cut 1/8 in two lengthwise, stuff it with a generous layer of the mixture of vegetables, crescenza and mayonnaise, and close it with the upper part.
Divide the focaccia with a cross cut in order to create two equal triangles. Arrange them one on top of the other by clamping them with a skewer and serve them on a plate.
Divide the focaccia with a cross cut in order to create two equal triangles. Arrange them one on top of the other by clamping them with a skewer and serve them on a plate.
Chef's tip
Crescenza cheese is a typcal italian cow milk cheese. If you don't have, you can replace by an extrafresh cowmilk cheese.