RomanItalian
Panino Pariolino
by Chef Max Mariola · 1.1M subscribers on YouTube
Chef Max Mariola prepares a gourmet sandwich inspired by the elegant Parioli neighborhood in Rome. The Panino Pariolino features a mix of Merinda and Camone tomatoes, homemade mayonnaise with lemon and zest, pan-cooked fish with thyme, and seasonal asparagus, all assembled on a crunchy baguette.
- Difficulty
- medium
Ingredients
11 items- Camone TomatoOne of the two tomato varieties used
- Pomodoro MerindaThe second tomato variety
- 1 pcsBaguetteCrunchy baguette
- Extra Virgin Olive OilFor tomatoes, mayonnaise, and cooking
- Fresh BasilTorn by hand
- Lemon JuiceFor mayonnaise
- SaltTo taste
- Lemon ZestFor mayonnaise
- Pesce (filetti)Fish fillets (type not specified by chef)
- Fresh ThymeSprigs for cooking fish
- AsparagusSeasonal asparagus
Method
- Mix the Merinda and Camone tomatoes together.
- Add a drizzle of extra virgin olive oil to the tomatoes.
- Tear fresh basil leaves by hand and add to the mixture.
- Prepare the mayonnaise: combine lemon juice, salt, a drizzle of olive oil, and a little lemon zest. Whisk until thick.
- Taste the mayonnaise and adjust seasoning if needed.
- Heat olive oil in a pan. Before the oil gets too hot, add the fish fillets. Season with salt.
- Add fresh thyme sprigs to the pan and cook the fish, turning once, until done.
- Slice the baguette in half lengthwise.
- Spread the mayonnaise on both the top and bottom halves of the baguette.
- Layer the tomato-basil mixture on the bottom half.
- Add the cooked fish fillets.
- Place grilled or blanched asparagus spears on top of the fish.
- Close the sandwich with the top half of the baguette and serve.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
