- 420 g asparagus
- 350 g spring onions
- 270 g watercress
- 270 g shelled and peeled broad beans
- 270 g fresh peas to be cleaned
- 90 g fresh goat cheese
- 6 small durum wheat rolls
- fresh chili
- dry white wine
- extra virgin olive oil
To prepare the first fruits of the season in the sandwiches, clean the onions, keeping a part of the greenery, and cut them into rings.
Peel the asparagus, removing the final part of the stem, peel them with a potato peeler and cut them into slices.
Clean watercress, keeping only the leaves; blanch them in salted water for 1 minute; cool them in ice water.
saute the spring onion in a saucepan with 3 tablespoons of oil for a couple of minutes; add the beans and 3 tablespoons of water, cover the saucepan and cook for 5 minutes; add the peas and asparagus and continue cooking for 1-2 minutes; blend with 1/2 glass of white wine, season with salt and stew the vegetables with the covered casserole for 10 minutes.
Cut the sandwiches in half and empty them of the crumb; toast them in the oven for 5 minutes at 180 ° C in grill mode.
squeeze well watercress and blend with 70 g of oil, goat cheese, 1/4 of fresh chilli pepper, a grated lemon zest, 1 tablespoon of juice and a pinch of salt, obtaining a sauce.
distributed the sauce on the bottom of the sandwiches and lay the stewed vegetables on top; complete with marjoram leaves, cover with sandwich caps and serve.
Accompany with a slightly aromatic and fresh white wine such as South Tyrolean Sauvignon. Great 2018 for the small producer Hartmann Donà.