TRAMEZZINO, SALMON, PEAS AND PEPPERONI
Cost
Difficulty
Cold
Ingredients
For 1 portion
90g of Individual Focaccia Presliced
30g of Roasted pepper :
250g of Red peppers, 60g of olive oil, 10g of marjoram and 3g of salt.
55g of Pea puree :
200g of Peas, 3g of salt and 2g of pepper.
50g of Salmon mousse :
100g of kinless steamed salmon, 45g of sheep's milk ricotta, 20g of mascarpone, 3g of salt and 2g of pepper.
Associated Product
Recipe
Give your menu an Italian flavour with a sandwich made with our Individual Focaccia Presliced by our Italian chef Riccardo.
Perfect for caterers and bars who want to offer their customers an Italian experience, but also for quick service or full-service restaurants, cafés, fast casuals or sandwich shops.
Preparation : 10 minutes
Prepare a roast peppers:
Place 2 red peppers on a baking tray with baking paper, bake at 200° for about 30 min.
Once cooked, place them in a container and cover with foil, let them cool and peel. Cut the peppers into slices of about 4 cm by 5 cm and place them in a container with olive oil, salt and marjoram.
Prepare a pea puree:
Blanch the peas in lightly salted water for a few minutes, cool in ice water and dry with paper towels. Place the cooked peas in a bowl, add salt and pepper and mash with the aid of a fork until pureed.
Prepare a salmon mousse:
Mix the salmon, ricotta cheese, mascarpone cheese, salt and pepper in a blender until it becomes smooth and compact.
Place 2 red peppers on a baking tray with baking paper, bake at 200° for about 30 min.
Once cooked, place them in a container and cover with foil, let them cool and peel. Cut the peppers into slices of about 4 cm by 5 cm and place them in a container with olive oil, salt and marjoram.
Prepare a pea puree:
Blanch the peas in lightly salted water for a few minutes, cool in ice water and dry with paper towels. Place the cooked peas in a bowl, add salt and pepper and mash with the aid of a fork until pureed.
Prepare a salmon mousse:
Mix the salmon, ricotta cheese, mascarpone cheese, salt and pepper in a blender until it becomes smooth and compact.
Dressing : 5 minutes
Bake the focaccia at 190° for 3 minutes, let it cool and assemble the filling in the following order: marinated peppers, salmon mousse and finally the pea puree.
Chef's tip
Remember to refrigerate any leftover salmon mousse and pea puree for future use.