Panino *ECCEZIONALE* (altro che FASTFOOD! ❌) - Ricetta di Chef Max Mariola

How to fill a Legendary Sandwich? Today I give you a very good idea! Roman pinsa stuffed with fried mozzarella, anchovies in oil and sautéed chicory. Here I am, Max is back makes the sandwiches! 😉 ⭐ WANT TO SEE MORE VIDEO RECIPES? SUBSCRIBE TO THE CHANNEL ➡️ https://bit.ly/3njrGyQ As often happens to me while walking around the kitchen, I get that irrepressible desire for a sandwich filled in my own way. Of those delicious sandwiches, beautiful untarelli, which I love to share with you. #sandwich #italian #fastfood Today's inspiration was given to me by this beautiful chicory that I found at the market and another recipe that comes from the poor Roman tradition, or croutons with mozzarella and anchovies. I, who are not able to limit myself when I am in the kitchen, I imagined a crunchy and stringy mozzarella, wonderful anchovies in oil and a very fragrant Piennolo tomato preserve that our friend Magno selected with care and a lot of love. All enclosed between two scrocchiarelle slices of white Roman pinza. More than a sandwich, it looks like a painting! I'm sorry to spoil this work of art: I hardly even try to bite it. I almost said, huh. 😉 As for vou, try to do it again and let me know how it is! 🔥 PREPARATION: 00:00 Introduction to the recipe: 00:26 Ingredients 00:49 In boiling salted water, blanch the chicory 01:12 Cut the Agerola fiordilatte into thick slices, pass them first in the flour, then in the beaten eggs and finally in the breadcrumbs. 02:14 Raise the chicory when cooked, drain it well and sauté it in a pan with plenty of extra virgin olive oil, poached garlic and chilli. Correct with a pinch of salt 03:30: We have a nice aperitif with Cantabrian anchovy fillets from https://www.magnofood.com/store-magno.... And let's toast with Margherita, Weiss beer from https://birraflea.com/site/shop/ 05:28 Turn off the heat when cooked the sautéed chicory when ready 05:44 Open the Roman pizza in half and heat it in a pan with the olive oil of the anchovies in oil. When it is hot and crunchy, spread the tomato sauce from the piennolo on both halves 06:45 Fry the breaded mozzarella in an iron pan with boiling seed oil. When ready, let them rest for a few seconds on a wire rack and immediately continue to fill the pizza. Complete the sandwich with sautéed chicory and two anchovy fillets. Close the sandwich and bring to the table. 07:43 Tasting moment: cut the sandwich in half and see how it spins! Bite into and enjoy this Roman pizza stuffed with fried mozzarella, sautéed chicory and crushed with Piennolo tomatoes. Beware that if there is a knock on the door, you are not there for anyone, it could be the carabinieri! 😜 🍝 INGREDIENTS: White Roman pizza Cantabrian Anchovy Fillets, EVO Oil and Piennolo Tomato Crush from https://magnofood.com/ Chicory Fiordilatte from Agerola Chili pepper Garlic Fresh eggs Bread crumbs Flour salt 🔴 FOR THIS RECIPE YOU MAY NEED: Colored bowls: https://amzn.to/3q25R9A Iron pan 28 cm: https://amzn.to/3kyvm1K AMAZON LIST: https://amzn.to/3pADwqv SPECIAL THANKS 🙏 🐟 ANCHOVY FILLETS FROM CANTABRICO, EVO OIL and PIENNOLO TOMATO PESTATO by MAGNO FOOD Shop on line! https://www.magnofood.com/store-magno... Facebook and Instagram @magnoluxuryfood 🍺 FLEA CRAFT BEER (Umbria, Italy) Website: https://birraflea.com/site/shop/ Use the discount code "CHEFMAX" in the check-out phase (after filling the cart) to get a -20% discount on the total. From € 39.00 shipping costs are free throughout Italy! Facebook @BirraArtigianaleFlea Instagram @BirraFlea #birraflea 📚 Do you love recipe books? Here are Max's books! 📕 The sandwiches are made by Max: https://amzn.to/2XvtH0V 📘 Chef in your pocket: https://amzn.to/3eMiFKo Follow Max: ✅ YOUTUBE    / chefmaxmariola   ✅ FACEBOOK   / chefmaxmariola   ✅ INSTAGRAM   / chefmaxmariola   ✅ MY SITE https://www.maxmariola.com 📮 Business email [email protected]