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Sandwich with Octopus and "Oro" Pistachio pesto

A sandwich prepared with cuttlefish black bread and colored with ingredients that evoke the sea and Sicily. An explosion of colors and flavors that will surprise you and satisfy every palate.

Ingredienti

  • For bread:
    • 150 g Type 1 flour
    • 50 g Wholemeal flour
    • 1 tablespoon Cuttlefish ink
    • 20 g Dried mother yeast
    • 8 g Salt
    • 1 teaspoon Honey
    • 140 ml Warm water
    • 2 tablespoons Extra virgin olive oil.

    For the potato cream:

    • 2 Potatoes
    • 2 tablespoons Fresh cream
    • 20 g Pine nuts
    • Extra virgin olive oil to taste
    • Salt to taste

    For the octopus:

    • 500 g Octopus (corresponds to approximately half an octopus)
    • 1 Spring onion
    • 2 Cloves of garlic
    • Juniper to taste
    • Cloves to taste
    • Oregano to taste
    • Chili pepper to taste
    • Extra virgin olive oil to taste
    • Salt to taste
    • 1/2 glass Rosé wine
    • 2 tablespoons Sciara "Oro" Pistachio Pesto
    • 30 g Dried cherry tomatoes

Procedimento

  1. Take the flours and mix them together in a bowl.
  2. Add the salt, honey, yeast, cuttlefish ink, water, oil and knead until you obtain a soft and smooth dough.
  3. Let the dough rise for at least two hours in a warm environment, covering it with a damp cloth.
  4. Meanwhile, take a pan and fry the finely chopped spring onion in two tablespoons of oil.
  5. Add the garlic, juniper, cloves, oregano and chilli and cook for a few minutes.
  6. Coarsely chop the octopus, add it to the pan, blend it with the wine, add two ladles of broth and cook it over a low heat for about an hour.
  7. In the meantime, take the potatoes, wash them and boil them in a pan with plenty of salted water.
  8. After two hours of leavening, take the dough, divide it in half and form two sandwiches.
  9. Bake them in a preheated oven at 180° for 35 minutes, also adding a cup full of water so that the bread does not dry out.
  10. When the potatoes are cooked, peel them and blend them together with the cream and a spoonful of oil.
  11. Toast the pine nuts for a minute. Keep some aside for decoration and add the rest to the potato cream.
  12. Cut the sandwiches in half.
  13. First spread the potato cream, then the "Oro" Pistachio Pesto and finally place the octopus with a drop of cooking sauce and the chopped cherry tomatoes.
  14. Close the sandwiches with their lid and enjoy your meal!
Dosi
2 sandwiches
Prep.
30 min.
Cottura
60 min.
Difficoltà
Difficult

Prodotti Sciara Utilizzati

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Tabella nutrizionale per 100g*

Calorie
Kcal
Grassi
7 g
Carbiodrati
g
Proteine
8 g
*I valori sono solo indicativi e possono variare notevolmente a seconda del produttore specifico dell'alimento, del metodo di preparazione e di altri fattori.
CONDIVIDI LA RICETTA

When we think about what to do with "Oro" Pistachio Pesto, our mind leads us to think of cooking pasta, but have you ever thought of using it to fill a sandwich? And what ingredients do you imagine using? With "Oro" Pistachio Pesto, a pearl of Sciara products, our friend and food blogger Chiara Caprettini of nordfoodovestest paired the octopus. An unusual ingredient for a stuffed sandwich, but this recipe will amaze you! To frame this combination, here is a bread that recalls Sicily, a dough as dark as lava stones... Sciara! And to do so, Chiara used an element linked to the sea, cuttlefish ink!

She then colored the sandwich with the red of the cherry tomatoes, the yellow of the potato cream and made everything stand out with the green of the Sciara "Oro" Pistachio Pesto.

This sandwich pleases the eyes with its various colors and is a mix of unique flavors!

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