1 small baguette or ciabatta 70 g Lucifero cheese (approx.) 4 walnut kernels 4 raspberries salad leaves or baby spinach or fennel 1 slice of speck black pepper, to taste
Cut the panino in half, add 35 g of Lucifero cheese to each side and warm in the oven. Remove from the oven, add the walnuts, the slightly-pressed raspberries, a few salad leaves (or baby salad or thin slices of fennel), the speck and a sprinkling of black pepper.
AICI – Associazione Insegnanti di Cucina Italiana
Cristina Blasi and Gabriella Mari’s recipe