Give your menu an Italian flavour with a sandwich made with our Individual Focaccia Presliced by our Italian chef Riccardo. ​
Perfect for caterers and bars who want to offer their customers an Italian experience, but also for quick service or full-service restaurants, cafés, fast casuals or sandwich shops.

Preparation : 10 minutes
Prepare a roast peppers:
Place 2 red peppers on a baking tray with baking paper, bake at 200° for about 30 min.
Once cooked, place them in a container and cover with foil, let them cool and peel. Cut the peppers into slices of about 4 cm by 5 cm and place them in a container with olive oil, salt and marjoram. ​

Prepare a pea puree:
Blanch the peas in lightly salted water for a few minutes, cool in ice water and dry with paper towels. Place the cooked peas in a bowl, add salt and pepper and mash with the aid of a fork until pureed. ​

Prepare a salmon mousse:
Mix the salmon, ricotta cheese, mascarpone cheese, salt and pepper in a blender until it becomes smooth and compact.
Dressing : 5 minutes
Bake the focaccia at 190° for 3 minutes, let it cool and assemble the filling in the following order: marinated peppers, salmon mousse and finally the pea puree.
Chef's tip
Remember to refrigerate any leftover salmon mousse and pea puree for future use.