Prep time: 15 minutes
Cook time: 6 minutes
Serves: 4
Mortadella, Provolone & Pesto Zucchini Ciabatta 🧀 for episode #2 of our ‘Sanga Series’.
Have a crack at making your own pesto it’s pretty quick and easy and the flavour is next level. Also make sure you get the mortadella shaved from your favourite deli, it makes all the difference to the texture of this Sanga.
Pesto
Sanga
Start by making the pesto. To a food processor add a bunch of picked basil, 50g almonds, 50g parmigiano reggiano, zest of 1 lemon or lime and the juice of half of it. Add a pinch of salt, crack of pepper and approximately 50ml of olive oil. The idea of the oil is to add just enough to bring it together without it being runny and soaking your bread in oil. Best to add it little bits at a time until it comes together in the food processor. Taste the pesto to make sure the balance is right with the salt and acidity then set aside. I like to whack it in a squeeze bottle for sangas.
Next very finely slice, grate or mandoline 2 zucchini’s into little matchsticks as demonstrated in the video. Then mix through approximately 4 heaped tablespoons of pesto until zucchini is evenly dressed and set that to one side.
Cut the ciabatta loaf in half and add some pesto and spread it evenly with a knife. Layer up the mortadella, then the slices of provolone and then the pesto zucchini. Add the top to the ciabatta and slice into 4 sangas. You can enjoy it fresh or toast them until the provolone is melted and oozing out.
