Freschi sapori: you will be amazed by the simple yet elegant flavours of this filled roll made with organic Salumificio Pedrazzoli Mortadella BIO.
BREAD: 1000 g of type 00 flour. Natural brewer’s yeast 3 g. Make the dough with 600 ml of warm water and 20 g of salt. Add water to reach the right consistency (the dough should not stick to your fingers).Place the dough on a floured baking sheet. Cover with cling film, making sure this does not adhere to the dough, before leaving to rise for 12 hours in the fridge. Then shape into 200 g rolls and leave to prove for a further two hours at room temperature. Finally, bake in the oven at 200°C/400°F for 30 minutes.
CARAMELISED ONIONS: Clean and julienne your onions. Fry in a pan with a tablespoon of extra virgin olive oil. After three minutes, add sugar to taste and simmer with a little vinegar until reduced.
MAYONNAISE: Pour the beer and sugar (two spoonfuls) into a saucepan and allow to reduce by a three quarters on the heat. Once it has cooled, add the egg yolk, vinegar, half a teaspoon of paprika, and salt to taste.
Beat the ingredients together and add a trickle of oil to obtain a soft, compact texture.
KING PRAWNS: Sauté the king prawn tails in a frying pan over a high heat. Add the beer and reduce down.
METHOD: Finely Slice the organic Pedrazzoli Mortadella PrimaVera® (5/6 slices). Heat the onions in a frying pan and the bread in the oven; julienne your salad.
Cut open your roll, spread the mayonnaise on the base; add your salad, 5 prawns per roll and finally a layer of caramelised onions.