Multigrain bread, yoghurt mayonnaise, seared celeriac and raw asparagus carpaccio.
- 80g cereal sandwich bread
- 80g of Vitali culatta in thin slices
- 30g celeriac
- 1/4 of green pepper
- 20g mild mayonnaise
- salt, extra virgin olive oil, wine vinegar, ground pepper, cane sugar
Cut the celeriac into thin slices with the help of a slicer or other mandolin-type tool. Season the slices with salt, extra virgin olive oil and wine vinegar. Julienne the pepper and/or cut into thin slices. Sear in a pan very quickly, blending with white wine. Salt and pepper lightly.
Cut two slices of sandwich bread and heat them slightly. Spread a thin layer of mayonnaise on the base of the bun. Add the thinly sliced culatta slices to give volume, then place the thinly sliced celeriac and top with julienned green pepper.