Corn ciabatta with Caviar Cigar stracchino and asparagus

May 30 , 2021

For a quick lunch, a simple recipe that can be completed in a few short steps. Protagonist of the spring and its bounty.


  • 1 corn ciabatta (150 gr)
  • 100 gr Stracchino
  • 40 gr Cru Caviar Cigar
  • 2 raw sticks of asparagus
  • Olive oil
  • Salt to taste
  • Lemon juice


After having washed the asparagus thoroughly, peel them with a potato peeler and discard the exterior parts. Continue with the potato peeler, peeling the whole asparagus, even the end, to get a thin and delicate filangè. Dress with olive oil, salt, and lemon juice. In a bowl, dress the stracchino with a little oil and the grated Cru Caviar cigar. Mix the ingredients with a fork directly in the bowl. Cut the ciabatta horizontally. Put the caviar stracchino on the bottom slice of bread and cover with the raw asparagus filangè. Top the sandwich with another slice of bread carefully, without pressing down on the filling.

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