Friuli Venezia Giulia
Cornbread sandwich filled with Gran Biscotto, Montasio cheese, chestnut mayonnaise and chicory
Welcome to Friuli Venezia Giulia, where the diverse environment gives life to unique goodness. From the plains with their prized vegetables, to the mountains and their renowned cheeses, often combined between two slices of cornbread.
Pan di Sorc baps
This typical sweet and spicy Friulian cornbread…
embraces the soft slices of Gran Biscotto…
Montasio PDO
…and the delicate milky flavour of Montasio PDO.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Cornbread sandwich filled with Gran Biscotto, Montasio cheese, chestnut mayonnaise and chicory
Ingredients:
- 2 cornbread baps
- 130 g Gran Biscotto
- 60 g Montasio PDO
- 50 g Trieste chicory
- extra-virgin olive oil
- salt and pepper
For the chestnut mayonnaise:
- 1 hard-boiled egg
- 100 ml sunflower oil
- 30 ml extra-virgin olive oil
- 1 tsp white vinegar
- juice of half a lemon
- 50 g precooked chestnuts
- salt and pepper
Instructions:
First make the chestnut mayonnaise: put all the ingredients in a mixer and blend until you get a smooth, lump-free sauce. Add a pinch of salt and pepper to taste and it’s ready.
Put the chestnut mayonnaise in a jar and refrigerate until you’re ready to use it.
Wash the chicory and roughly chop. Cut the baps in half and spread with a generous layer of mayonnaise, then add the chicory, seasoned with a drizzle of extra-virgin olive oil, salt and pepper.
Add the slices of Gran Biscotto and some coarsely-grated Montasio PDO cheese. Add another layer of mayonnaise, close the bap and eat immediately.
Friuli Venezia Giulia
Thanks to its diverse environments and microclimates, Friuli Venezia Giulia has one of the richest agri-food baskets in Italy. The Isontino plain is famous for the cultivation of radicchio, including the Rosa di Gorizia variety, shaped like a rose, while the province of Udine is renowned for its cereal crops, in particular corn, used to make polenta and Pan di Sorc, a type of bread made with Cinquantino corn, rye flour and wheat.
While the valleys in the Julian and Carnic Alps are renowned for their dairy products par excellence, such as Montasio PDO, a hard cooked cow’s milk cheese, documented since the 17th century.
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