240 g /
150 g /
Fresh Cherry Tomatoes
50 g /
20 g /
Dried, blended Black Olives
10 g /
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OILFind out more
200 ml /
10 g /
4 g /
to taste /
Salt and Pepper
Slice the bread very thinly, brush with Zucchi 100% Italian Sustainable EVO Oil and roast in the oven at 200°C for 8 minutes, until crisp.
Cut the cherry tomatoes in half and remove the inside part with the seeds.
Then transfer the flesh to a bowl and blend, adding a pinch of salt and a dribble of Zucchi 100% Italian Sustainable EVO Oil. Sieve finely and set aside.
If necessary, prepare the meat by removing the connective tissue, then cut into thin slices about 4-5 cm wide.
Wash the salad and split into small tufts.
Place the water, the oregano leaves and lecithin in a large, wide container. Mix and set aside for about ten minutes to rehydrate the lecithin. Then blend with a stab mixer to a stiff foam.
Then arrange on the serving dish, adding first the freshly salted meat, the curly lettuce tufts, a few wafers of bread, the capers and the tomato sauce. Then complete with the olive powder, salt and the oregano foam. Serve with a dribble of raw Zucchi 100% Italian Sustainable EVO Oil.
La Scuola de La Cucina Italiana
The first culinary school came from the Magazine, in Milan.