White tramezzino with Iran Darya olive oil marinated sturgeon and agretti

Jun 14 , 2021

Summer, heat, sun: all of this calls for an outdoor picnic. Our chefs have thought up a fresh and fast recipe, perfect for the nice weather.

Ingredients for 1 person:

  • 2 slices of white bread
  • 100 ml soy milk
  • 10 gr Dijon mustard
  • 2 gr lemon juice
  • 300 gr corn oil
  • 80 gr Agretti
  • 100 olive oil marinated sturgeon
  • Lemon zest
  • Parsley, chopped, to taste


In an immersion blender blend the soy milk with the Dijon mustard, the lemon juice, a pinch of salt and add the olive oil a little at a time to create a creamy mayonnaise. Wash the agretti and boil them in generously salted water for around 4 minutes. Cool them off in an ice water bath to keep their color and crunchiness. Put the soy mayonnaise in a bowl with the coarsely chopped agretti and the sturgeon. Mix it all together adding the lemon zest and the chopped parsley until it’s a smooth mixture. Make a sandwich with the mixture and your two pieces of bread.

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