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Gourmet sandwich with Anchovies of the Cantabrian Sea and pink maio

10 fillets “Le Dolci” Anchovy Fillets from the Cantabrian Sea in organic seed oil
2 Sandwiches
1 Zucchini
Powder or puree Red beet
2 slices Smoked provola cheese
250 ml Seed oil
1 Egg
A handful of Fresh arugula
as required Lemon, fresh mint, garlic, EVO oil

“Le Dolci” Anchovy Fillets from the Cantabrian Sea in organic seed oil

How to make : Gourmet sandwich with Anchovies of the Cantabrian Sea and pink maio

Start with zucchini scapece. In a skillet, sauté a garlic and oil base. Add thinly sliced zucchini, salt, pepper and a splash of vinegar.
Remove the zucchini from the heat, add a few chopped fresh mint leaves.
Now the pink maio: egg, lemon, red beet powder, seed oil and blend for a few seconds with an immersion blender until the mayonnaise is whipped.
Slice the provolone and pan-fry it on both sides to get a crust.
Cut the sandwiches and pan-fry them to crisp.
Compose as follows: bread, a layer of pink maio, zucchini scapece, a slice of provolone, a few leaves of fresh arugula, and the Anchovies of the Cantabrian Sea. Because with Le Dolci Rizzoli, more flavor and less salt!

This recipe was prepared for us by Francesco Aquila