Focaccia with Mortadella and Pistachio Pesto
By chef Marco Giampaoli
Italian focaccia with delicate mortadella, pistachio pesto, and arugula. Perfect as a quick but exceptional lunch.
- 10 min
- total
- Easy
- level
8 min prep · 2 min cook
What you will need
-
Focaccia 0.25 pcs -
Mortadella ham 50 g -
Pistachio 17.5 g -
Italian Hard Cheese 15 g -
Tomatoes 0.5 pcs
-
Arugula / Rocket 0.25 pcs -
Olive Oil 0.5 tbsp -
Garlic 0.5 clove -
Lemon 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will cook with them in a moment 🥪🌿✨
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Blend the pesto. Put the pistachios, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into a container and blend with a hand blender until smooth pesto forms; add a little water if needed for a thinner consistency
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Prepare the focaccia. Slice the focaccia in half, drizzle with olive oil, and if desired warm it briefly in the oven or in a pan over medium heat for about 1-2 minutes
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Spread and fill. Spread both sides with pesto, add the mortadella, arugula, and sliced tomatoes
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Slice and serve. Close the focaccia, cut into smaller portions, and serve 🍽️✨
Ratings and comments
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