Recipe by Maude Zilnyk from Sandwich Gourmet – Photography by David Japy
Totally raw!
Preparation: 15 min.
Equipment: Toaster + mandoline
4 ciabatte made with farro flour
500 g (or 12-16 medium slices) smoked white tuna L’Île d’Yeu*
2 fresh goat cheeses (approx. 200 g each)
2 fennel bulbs thinly sliced
1 bunch of mint
1 bunch of coriander
1 bunch of arugula
10 cl extra virgin olive oil
Salt and freshly ground black pepper
*This speciality ingredient may be substituted with 500 g of high quality canned tuna preserved in extra virgin olive oil.
Preparation
Wash and trim the fennel bulbs; wash and pat dry the mint, coriander and arugula.
Finely chop the herbs, transfer them to a small bowl and add the olive oil, salt and pepper. Thinly slice the fennel using the mandoline. Slice the ciabatte in half lengthwise and toast them until they are crisp.
Assembly
Spread one half of each ciabatta with the one of the goat cheeses. Top with at least 3 slices of smoked tuna. Add the sliced fennel and distribute the mixed herbs on the other half of each ciabatta. Add a few arugula leaves, position the other ciabiatta half on top and the sandwiches are ready!
Recipe: Moreno Cedroni from A Taste of the Marche Photo: Janez Pukšič For 10 servings Pound cake: 10 ½ oz (300 g) all-purpose flour 10 ½ oz (300 g) granulated sugar 4 ½ oz (130 g) unsalted butter 3 eggs 1 envelope vanilla-infused baking powder Milk Chocolate Cream: 1 lb (500 g) milk chocolate ¾ cup …
Recipe by Andrea Costantini from An apple a day Photograph – Stefania Sainaghi Ingredients for 4 portions Preparation: 10 minutes Cooking time: 20 minutes + cooling 500 g pulp of baked Golden Delicious apples 150 g granulated sugar 25 g glucose powder (available in pharmacies or from on-line suppliers to the pastry …
Ciabatta, smoked tuna, fennel and fresh goat cheese – Recipe of the week
Recipe by Maude Zilnyk from Sandwich Gourmet – Photography by David Japy
Totally raw!
Preparation: 15 min.
Equipment: Toaster + mandoline
4 ciabatte made with farro flour
500 g (or 12-16 medium slices) smoked white tuna L’Île d’Yeu*
2 fresh goat cheeses (approx. 200 g each)
2 fennel bulbs thinly sliced
1 bunch of mint
1 bunch of coriander
1 bunch of arugula
10 cl extra virgin olive oil
Salt and freshly ground black pepper
*This speciality ingredient may be substituted with 500 g of high quality canned tuna preserved in extra virgin olive oil.
Preparation
Wash and trim the fennel bulbs; wash and pat dry the mint, coriander and arugula.
Finely chop the herbs, transfer them to a small bowl and add the olive oil, salt and pepper. Thinly slice the fennel using the mandoline. Slice the ciabatte in half lengthwise and toast them until they are crisp.
Assembly
Spread one half of each ciabatta with the one of the goat cheeses. Top with at least 3 slices of smoked tuna. Add the sliced fennel and distribute the mixed herbs on the other half of each ciabatta. Add a few arugula leaves, position the other ciabiatta half on top and the sandwiches are ready!
Sandwich gourmet
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