Sandwich with cooked ham and vegetables
Pair with Flea Adelaide Beer – APA
Ingredients for 2 people:
- Cooked ham
- Roman Pinsa
- Zucchini flowers
- Parmigiano cheese
- Buffalo ricotta
- Spring onion
- Tomatoes
- Zucchini
- Green beans
- Pistachios
- Basil
- Flea Extra Virgin Olive Oil
Procedure
Start by cleaning the green beans; you only need to trim off the bottom end—the part attached to the plant—but you can leave the tip intact. As soon as the water comes to a boil, add the green beans. The water should already be salted, and you should cook them uncovered to keep them bright green. When they look done, drain them and transfer them to cold water to stop the cooking process and ensure they don’t become too soft.
Now take the Roman zucchini you’ll be using to make a no-cook zucchini pesto. Trim off the ends and use only the green part—the skin—and cut it into rough cubes (don’t throw away the inner white part; the chef recommends setting it aside to make vegetable broth). Then take some fresh basil, wash it without rubbing it too much, and add it leaf by leaf along with the zucchini, a pinch of salt, extra virgin olive oil, and instead of pine nuts, use pistachios and Parmigiano-Reggiano. Finally, blend everything together with an immersion blender.
Now slice the tomato into fairly thick slices and season with salt, thinly sliced spring onion, and extra virgin olive oil.
Now take the cooked ham and slice it thinly, or if you prefer, you can buy it pre-sliced from your favorite deli.
Now assemble your sandwich: take the Roman pinsa, split it in half, and fill it with buffalo ricotta, zucchini flowers, seasoned tomatoes, cooked ham, green beans, and zucchini pesto. Heat the pinsa on one side only to crisp up the bottom.
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