RomanItalian
Panino with Picanha and Fonduta
by Chef Max Mariola · 1.1M subscribers on YouTube
A gourmet panino with perfectly seared picanha, creamy cheese fonduta, and charred cherry tomatoes and zucchini, from the Roman terrace of Chef Max Mariola.
- Difficulty
- medium
Ingredients
13 items- PicanhaCut of beef
- SaltTo taste
- Olive OilExtra virgin olive oil
- Black PepperFreshly ground
- RosemaryFresh, chopped
- GarlicCloves, inserted into slits in the meat
- CreamHeavy cream for fonduta
- Whole MilkWhole milk for fonduta
- Formaggio per FondutaType not specified by chef; use a melting cheese of your choice
- Cherry TomatoesCherry tomatoes
- BasilFresh leaves
- ZucchiniSliced lengthwise
- Pane per PaniniSandwich bread rolls
Method
- Score the picanha and season generously with salt, oil, black pepper, and chopped rosemary.
- Make four small incisions in the meat and insert a garlic clove into each.
- Sear the picanha on the fat side first, then sear all over until the internal temperature reaches 45°C (113°F). Remove from heat.
- Prepare the cheese fonduta: in a pan, warm the cream and whole milk together with your choice of melting cheese until smooth and creamy (chef did not specify which cheese).
- In a separate pan, cook the cherry tomatoes with plenty of oil, black pepper, and basil until slightly charred.
- In the same pan or another, cook the zucchini until charred and tender.
- Toast the bread slices.
- Assemble the panino: spread a generous layer of fonduta on the bread, slice the picanha and place on top, add the charred tomatoes and zucchini, season with salt, pepper, and a drizzle of oil. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
