This recipe based on Gran focaccia sale e olio combines all the textures thanks to the melting texture of the mortadella, the creaminess of the stracciatella and the crunchiness of the pistachios. Serve it as a starter in your restaurant, as a sharing starter in your bar or hotel, or as a main course. Its flavours and gourmet presentation make it an ideal choice for catering looking to impress their guests. 

Preparation : 5 minutes
For the caper powder:
Rinse the capers from the salt under hot running water, dry them between two sheets of paper towels, then place them on a baking tray lined with baking paper.
Bake for 3 to 4 hours at 110°. Once dried, blend them and pass them through a sieve to obtain a powder. ​

For the candied lemon:
Using a potato peeler, peel the lemon peel and cut it into julienne strips. Blanch them three times, changing the water.
Then prepare the sugar syrup by bringing the water and sugar to the boil. Once ready, pour it over the previously blanched peels and let them cool at room temperature.
Dressing : 5 minutes

Thaw and then bake the Gran Focaccia in a ventilated oven at 200° for 7 minutes. Let it cool and cut it into slices about 3 cm wide. Then partially cut it lengthwise as an incision to create a “pocket”. ​

Stuff the foccacia with mortadella and arrange the stracciatella using a spoon. Then add 8 stripes of candied lemon peel. Arrange the stuffed focaccia on a plate and decorate it with the caper powder and the pistachio granules.
Chef's tip
When lemons are candied, use 1 tablespoon for the recipe, keep the rest in the refrigerator for other recipes​.