Maritozzo with Fresh Asiago DOP Cutlet, Puntarelle and Anchovies

Method

1. Heat a non-stick pan over medium heat. Place a 60g slice of fresh Asiago DOP and cook until it forms a golden crust on both sides. Set aside.
2. To make the mayonnaise: In a bowl, combine 2 egg yolks with a small amount of seed oil and start whisking. Gradually add the remaining oil in a thin stream while whisking continuously until the mixture emulsifies and becomes smooth. Season with a pinch of salt and a tablespoon of lemon juice. Whisk again and set aside.
3. Cut the maritozzo in half horizontally. Spread a little mayonnaise on the inside of both halves to soften the bread.
4. Place the grilled Asiago cutlet on the bottom half of the maritozzo.
5. Add a handful of puntarelle (chicory) on top of the cheese.
6. Drizzle with a little olive oil and add a pinch of salt.
7. Arrange the desalted anchovy fillets on top of the puntarelle (about three fillets).
8. Close the maritozzo with the top half. Serve immediately.