Recipe
Il Re del panino
Pane sciapo (unsalted bread) with Gran Biscotto, cream of Norcia lentils, truffle sauce and Pecorino PDO cheese
Preparation time: 10 minuti
Serves 1
Ingredients:
1 pane sciapo (or ciabatta)
60 g Gran Biscotto Rovagnati
50 g fresh Pecorino DOP (slivers or slices)
75 g lentils, cooked
1 tsp truffle sauce
q.b.Extra virgin olive oil to taste
Salt and pepper to taste.
Instructions:
- For the cream of lentils: place the cooked lentils in a blender, add a tbsp. of oil, a pinch of salt and a little freshly ground pepper. Blend until smooth and creamy, adding a tbsp. of water if necessary to obtain the right consistency.
- Spread a generous layer of the lentil cream on both halves of the bread to form the soft, enveloping base.
- Spread the slivers or thin slices of fresh Pecorino DOP on top of the cream of lentils, to warm them slightly with the heat of the bread.
- In a small bowl, emulsify a tsp of truffle sauce with a little extra virgin olive oil and spread the aromatic cream obtained on the other slice of bread.
- Close the two halves of the bread together, pressing down lightly, and serve immediately, while warm and fragrant.
In Umbria with Lello Panello and Elena Perini
We’re stopping off at IIl Re del paninoI (Trestina, Perugia) to savour some IPane sciapo from Umbria filled with Gran Biscotto, cream of Norcia lentils, truffle sauce and Pecorino Umbro PDOI. Buon appetito!
