Recipe
AGI S.R.L.
Homemade roman bread roll with Gran Biscotto, pecorino romano cheese cream, fried roman globe artichokes, roman calamint and black pepper
Preparation time: 10 minuti
Serves 1
Ingredients:
- 1 Roman bread roll
- 2 slices of Gran Biscotto Rovagnati
- 1 Roman globe artichoke (mammola)
- q.b00 Flour
- 60 g Grated Pecorino Romano cheese
- 60 g Fresh cream (or full-fat milk)
- q.b. Seed oil for frying
- q.b. Freshly ground black pepper
- q.b. Fresh Roman calamint
- q.b. Lemon juice
- q.b. salt
Instructions:
- Clean the artichokes, removing the tougher outer leaves and the choke. Cut into thin wedges and place them immediately in cold water with lemon juice to prevent them from darkening.
- Drain well, dry and coat lightly in flour.
- Heat plenty of seed oil in a deep pan and fry the artichokes until crisp and golden. Drain with a skimmer and lightly salt the artichokes. Keep them warm.
- Warm the cream in a small pan over a low heat, without bringing it to the boil. Add the Pecorino Romano gradually, mixing all the time to obtain a smooth, velvety cream. Season with some freshly ground black pepper. If necessary, add a tablespoon of milk to obtain the right consistency.
- Slice the roll in half and toast it slightly in the pan or on a griddle until it is crisp on the outside but still soft on the inside.
- Spread a generous layer of Pecorino Romano cream on the bottom of the roll while still warm.
- Place the slices of Gran Biscotto on top of the cream, so that the warmth of the bread can enhance the softness and aroma.
- Place the fried Roman globe artichokes on top of the ham to create volume and a crisp contrast.
- Top with some fresh Roman calamint leaves and some freshly ground black pepper.
Place the top half back on the roll, press down gently and serve immediately: intense, irresistibly fragrant and unmistakably Roman!
In Lazio with Lello Panello and Carlo Pomo
We’re stopping off at AGI S.R.L. (Roma) for a delicious Roman bread roll with Gran Biscotto, Pecorino Romano cream, fried Roman globe artichokes, Roman calamint and black pepper.. Enjoy!
