Ingredienti:

  • 12 fette di pane per tramezzini di alta qualità
  • 30g di burro chiarificato
  • 150g di salmone affumicato scozzese
  • 100g di formaggio spalmabile tipo Philadelphia
  • 1 lime (scorza e succo)
  • 120g di Gorgonzola dolce DOP
  • 50g di gherigli di noci
  • 15g di miele di castagno o acacia
  • 100g di pomodori secchi sott'olio
  • 80g di stracciatella di burrata
  • 10g di pinoli tostati
  • Aneto fresco q.b.
  • Pepe rosa in grani q.b.
  • 1 radicchio tardivo
  • Basilico fresco q.b.

Istruzioni:

  1. Take the slices of bread and brush them lightly with melted clarified butter. Heat the pan over medium heat and toast the bread for about 2 minutes per side until golden brown and makes a dry sound to the touch. Let cool on a wire rack, never on top of each other, to prevent the steam from softening them.
  2. While the bread rests, prepare the three bases. For the salmon version, mix the spreadable cheese with the grated zest of half a lime and a teaspoon of its juice. For the gorgonzola version, work it with a fork until it becomes a soft ointment. For the Mediterranean version, drain the dried tomatoes and coarsely chop the pine nuts.
  3. Cut each slice of bread into 4 regular squares or triangles.
  4. Ocean Citrus: Spread the lime cream, place a salmon rosette, decorate with a sprig of dill and two crushed pink peppercorns.
  5. Wood and Honey: Spread the gorgonzola, add a walnut kernel, a drizzle of chestnut honey and a leaf of late radicchio for color.
  6. Sun of the South: Place a spoonful of stracciatella, a well-drained sun-dried tomato, toasted pine nuts and a fresh basil leaf.