15 g truffle paste
30 g coppa, slices
30 g gorgonzola, crumbled
40 g mushroom mix
10 g Italian salad mix
5 g pine nuts
extra: truffle oil
Schiacciata with mushrooms, truffle and coppa
Created byAndrzej Wiesławski
Ingredients(for 1 serving)
1 Schiacciata romana multigrain pre-sliced
Difficulty
Basic
Cooking time
5 + 10 min
Price range
€€
Looking for the ultimate autumnal Italian sandwich? Then make this multigrain Schiacciata Romana with mushrooms, truffles and coppa. This sandwich is mouth-wateringly delicious. How could it not be when it contains gorgonzola? Tasty whether cold, lukewarm or hot, which is why it's popular no matter the weather.
Mise-en-place
Bake the schiacciata as directed on the packet. Leave to cool on a wire rack.
Briefly toast the pine nuts in a dry frying pan.
Preparation
Open the fully baked, pre-sliced schiacciata.
Spread the truffle paste on both halves. Top the bottom with the coppa, lettuce, mushrooms, gorgonzola and pine nuts.
Season to taste with freshly ground salt and pepper. Put the top slice on.
Serve immediately!
Tips from the chef
Tip 1
"Want to reduce costs and/or appeal to veggie customers? Then leave out the coppa and add some extra gorgonzola, mushrooms and/or grilled vegetables. Or how about artichoke?”
Tip 2
"You can also serve this schiacciata lukewarm or warm. This means you don't need to bake the bread in advance. Fill and then grill or bake briefly in your contact grill, traditional oven or quick-bake oven."
Tip 3
"You can experiment to your heart's content with this schiacciata. Replace the truffle cream with paprika cream and the coppa with parma. That way, you can turn this winter sandwich into a summer delicacy..."
Did you know?
Schiacciata is inspired by traditional recipes, prepared with high-quality ingredients with respect for traditional baking methods. The unique biga dough is fermented Italian style with just 3 ingredients: water, flour and yeast. The baker then presses gently into the dough with their fingers to create an authentic artisanal look and proofs the dough five times for a soft lamination and an airy dough. This is then baked according to the Romana method: briefly, on stone and at a high temperature.
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