30 g green asparagus
20 g green pesto
30 g bresaola, slices
30 g scamorza, slices
10 g rocket
Schiacciata with pesto, bresaola and asparagus
Created byAndrzej Wiesławski
Ingredients (for 1 portion)
1 Schiacciata romana white pre-sliced
Difficulty
Basic
Cooking Time
5 + 10 min
Price Range
€€
The deep smoky flavour of scamorza pairs wonderfully with the rich, mild flavour of bresaola. The former is a typical Italian cheese, the latter a typical Italian charcuterie - although both are not as well known outside Italy as mozzarella and parma. Give them a go in this authentic Italian sandwich, in which grilled green asparagus also plays a starring role...
Mise-en-place
Bake the schiacciata as directed on the packet. Leave to cool on a wire rack.
Briefly boil the green asparagus in salted water. Dry and grill briefly.
Preparation
Open the fully baked, pre-sliced schiacciata.
Spread pesto on both halves. Top the bottom with the bresaola, scamorza and grilled asparagus.
Season to taste with freshly ground salt and pepper. Put the top slice on.
Serve immediately!
Tips from the chef
Tip 1
"Want to reduce costs and/or appeal to veggie customers? Then omit the bresaola, so that the deep smoky flavour of the smoked scamorza is (even) better."
Tip 2
"You can also serve this schiacciata lukewarm or warm. This means you don't need to bake the bread in advance. Fill and then grill or bake briefly in your contact grill, traditional oven or quick-bake oven."
Tip 3
"You can experiment to your heart's content with this schiacciata. Can't find any asparagus in autumn or winter? Then try grilled aubergine, which pairs very well with scamorza."
Did you know?
Schiacciata is inspired by traditional recipes, prepared with high-quality ingredients with respect for traditional baking methods. The unique biga dough is fermented Italian style with just 3 ingredients: water, flour and yeast. The baker then presses gently into the dough with their fingers to create an authentic artisanal look and proofs the dough five times for a soft lamination and an airy dough. This is then baked according to the Romana method: briefly, on stone and at a high temperature.
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