- serves 1 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 1 round focaccia roll
- 4 -5 very thin slices mortadella
- 2 small balls burrata
Salsa verde
- ½ cup flat leaf parsley leaves
- 1 golden French shallot, chopped
- 2 garlic cloves, chopped
- 1 ½ tbsp red wine vinegar
- 60 ml (¼ cup) extra virgin olive oil
- Sea salt flakes and freshly ground black pepper, to taste
Instructions
- For the salsa verde, place the parsley, shallot, garlic and vinegar in a blender jug and process until a paste forms. With the motor running, gradually add the olive oil and process until emulsified. Season to taste.
- To assemble, split the focaccia in half and arrange the mortadella in roses over the base. Spread with 2 tablespoons of salsa verde, top with the burrata, then place the lid on top. Press down firmly, cut in half and serve.
Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.
Join Guillaume Brahimi for Plat du Tour, each night during the live stage of the Tour de France exclusive broadcast on SBS from June 29. Episodes will also be available at SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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