“PA AMB OLI” GRILLED SANDWICH with zucchini cream, roasted bell peppers, fresh goat cheese, and mustard pearls
Ingredients
(Serves 4)
4 thick slices of sourdough bread
2 large zucchini
3 tbsp olive oil
2 garlic cloves
1 white onion
1 red bell pepper
1 tsp "Vegetable" spice blend
150 g fresh goat cheese
50 g mustard seeds
50 ml good-quality white wine vinegar
30 g honey
sea salt
Preparation
Zucchini Cream Wash the zucchini and cut them into walnut-sized cubes. In an ovenproof dish, combine with olive oil, minced garlic, diced onions, 1 tsp vegetable spice blend, and sea salt; bake at 180° for about 20 minutes using indirect heat. Let cool, then purée in a blender.
Quarter the red bell peppers and remove the seeds. Grill over direct heat for about 5 to 7 minutes, season with salt, and marinate with vegetable seasoning and a little olive oil. Remove the skin, cut into strips, and set aside.
Mustard pearls
(Best prepared a few days in advance. They will keep for several weeks in a canning jar.) Bring water to a boil and add the mustard seeds; bring to a boil once more, then strain through a sieve. Repeat this process a total of 3 times.
Next, heat the white wine vinegar, sugar, and salt in a saucepan. Add the mustard seeds and let simmer for 10 minutes. Pour into a heat-resistant glass jar and let cool.
Grill the sourdough bread until golden brown. Spread with zucchini cream. Garnish with fresh goat cheese, bell peppers, mustard pearls, and herbs, then enjoy.
