Contents
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Ingredients
To garnish:
- 4 tsp Olive oil, cold pressed
- 4 tsp Pesto Rosso
- 2 tsp Herbal mix, Italy, frozen or dried
- 2 small Cloves of garlic, fresh
- 8 Discs Ham, air-dried
- 4 Onions, red
- 0,25 Paprika, red
- 2 medium-sized Tomatoes
- 4 Pinches Pepper, black, fresh from the mill
- 4 Pinches Salt
- 4 tbsp Pecorino, grated, alternatively mountain cheese
- 1 leaf Red cabbage
- 1 small Carrot
- Spring onion, just the green
- Flowers and leaves
Instructions
- Make the ciabattino according to the recipe. Halve horizontally and drizzle the cut surfaces with the olive oil. Heat in a dry pan with the cut surfaces facing down until they get some color. Mix 2 tbsp pesto rosso with the herb mix and a squeezed clove of garlic. Brush the cut surfaces with the pesto rosso. Place 2 slices of ham on top of the pesto.
- Cap the onions at both ends, peel and cut into thin slices or slice. Cut an approx. 1 cm wide strip from a washed, red pepper and cut into small cubes. Cut the olives into small pieces. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green-white stems. Halve the halves lengthways, remove the grains and cut the quarters into small cubes. Mix with a pinch of salt and leave for 5 minutes. Drain the amniotic fluid and spread the tomato, pepper and olive pieces on the ham.
- Wash the red cabbage and cut into small pieces. Wash and peel the carrot, cut off both ends and cut into short silk threads diagonally with a julienne slicer. Cut the green of the spring onion lengthways into thin strips and cut across to approx. 1 cm. Finally, sprinkle with pecorino cheese, red cabbage, carrots and the spring onion. Finish with black pepper from the mill. Serve immediately and enjoy.
Attachment:
- For the ciabatta, see: Four ciabattinos for bruschetta For the pesto rosso, see: Red pizza paste - pesto rosso
Nutrition
Serving: 100gCalories: 17kcalCarbohydrates: 2.6gProtein: 1gFat: 0.2g