1 sandwich or two slices of mixed cereal bread
50 g sliced mortadella
60 g black rind type ricotta
80 g peeled pistachios
Lemon
Lemon thyme
Coarse salt
Method
Collect the pistachios in a mortar and crush them with 2-3 grains of coarse salt until a coarse paste is obtained.
Cut halfway through the sandwich, spread a part of the pistachio paste on the crumb and stuff it with the slices of mortadella, flakes of ricotta and other pistachio paste. Flavored with a few leaves of lemon thyme and grated lemon zest.
The virtuous sandwich
To prepare this sandwich with us, we offer you a list of virtuous and sustainable production companies and what defines them as such.
Bread
Nicolò is the third generation of the Grazioli bakery, opened in Legnano in 1973. It has always used only high quality raw materials and attentions from a very short supply chain. Remove from the oven many large and small sized loaves (the rye one is also excellent). A third office has recently been added to the two offices in Legnano, in via Poliziano 13, in Milan.
How good bread is defined
1. Flour of Wheat (like Manitoba, an enhancer of flavors), ground by the Mulino Bava in Abbiategrasso, at the slow pace of the water that flows into the Ticino.
2. Dough with mother yeast, light and highly digestible. Low temperature cooking (1 kg pieces in the oven at 210 ° C for 50 minutes).
3. Rest of loaves: 4-5 hours outside the oven to allow the water vapor to dry.
4. Bread wrapped in paper bag. If stored well, it lasts a week.
Mortadella
The Salumificio Mec Palmieri of San Prospero, in the Lower Modena area, has a century-old history. Three generations later, four brothers give a worthy follow-up to the spirit of the origins with excellent cotechini, zamponi and an elegant mortadella, with very low cholesterol and completely gluten-free.
How is a good mortadella defined?
1. Dough from noble cuts of pork (thigh and shoulder) and fat parts obtained from the throat, therefore compact and heat resistant.
2. It is the first mortadella in the world to be stuffed not into the casing, but into the natural rind, allowing the product to "breathe".
3. Hand stitched, is cooked at a sweet temperature in stone ovens.
4. In the tanning, along with spices and aromas, acacia honey is added. Thus mortadella has a finer flavor and is more digestible.
Ricotta type black peel
Scannese Valley is a company that has been doing things well for half a century in Scanno (L'Aquila), on the slopes of the Abruzzo National Park. Gregorio Rotolo controls almost two thousand grazing animals watched by forty Abruzzese shepherd dogs. It fights for the protection of the very rich local biodiversity, also packaging magnificent pecorino, scamorze, caciocavalli, beef …
How to prepare a good ricotta
1. Ricotta from the milk of cows, sheep and goats that graze at 1700 meters.
2. Daily selection of serums, then cooked at 83 ° C and left to rest.
3. Ricotta placed in fuscelle, left to mature for 40 days in two different cells, in order to develop white molds.
4. Once ready, it is massaged with extra virgin olive oil to raise the intensity of the aromas.
Peeled pistachios
Bronte, A town in Catania with a few thousand inhabitants on the western side of Etna, is the home of the best pistachio in the world for its characteristic bright emerald green color and the intense, resinous and greasier than average organoleptic notes. It is a much appreciated Slow Food presidium. Between late September and early October Bronte is home to a very popular festival.
How to choose pistachio
1. Trees from only the Municipalities of Bronte, Adrano and Biancavilla not fertilized or irrigated, pruned twice a year.
2. Pistachios collected only every other year: the resting season will benefit the flavor and texture of the following year's fruits.
3. At the end of the summer, hand-picking of the individual grains, dropped onto them canvas bags wrapped around the neck.
4. Sun dried for 2-3 days, shelled, skin removed with water vapor, transformed.
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