Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Cestino di Fresella con Salmone Affumicato Iceberg Pesto Genovese Pecorino e Verdure Crude

Fresella Basket with Smoked Salmon, Iceberg Lettuce, Pesto Genovese, Pecorino, and Fresh Vegetables

Name: Fresella Basket with Smoked Salmon, Iceberg Lettuce, Pesto Genovese, Pecorino, and Fresh Vegetables
Total time: 600 s
Yield: Serves 2 servings
Ingredients: 2 fresella rolls or toasts; 2 3/4 oz smoked salmon (80 g); 2 oz iceberg lettuce (60 g); 2 tablespoons pesto Genovese; 3/4 oz shaved Pecorino cheese (20 g); 2 oz raw vegetables (such as zucchini and bell peppers), julienned (60 g); 1 tablespoon extra virgin olive oil; Salt, to taste

Massimiliano Caratelli @Drum66

Tivoli (RM)

Fresella Basket with Smoked Salmon, Iceberg Lettuce, Pesto Genovese, Pecorino, and Fresh Vegetables

Massimiliano Caratelli @Drum66

Saved

Ingredients

10 minutes

Serves 2 servings

2fresella rolls or toasts
2 3/4 ozsmoked salmon (80 g)
2 oziceberg lettuce (60 g)
2 tablespoonspesto Genovese
3/4 ozshaved Pecorino cheese (20 g)
2 ozraw vegetables (such as zucchini and bell peppers), julienned (60 g)
1 tablespoonextra virgin olive oil
Salt, to taste
Appetizer

Saved

Steps

10 minutes

1

Lightly soften the fresella with a little water. Add thinly sliced iceberg lettuce and the julienned raw vegetables, previously seasoned.
2

Arrange the smoked salmon on top. Drizzle with pesto Genovese, add shaved Pecorino cheese, a splash of olive oil, and serve.
3

Adjust salt to taste and serve immediately.