Servings:
4
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 16 slices of Biogustì’s Focaccia
- - 350 g green beans
- - 2 courgettes
- - 1 sprig chives
- - half teaspoon seeds of anise
- -extra virgin olive oil
- -salt
INSTRUCTIONS
- Place the slices of bread, one at a time, among two layers of cling film, then flatten them with a rolling pin, without tearing them up. Place them on a tray, drizzle some oil on top and toast them in the oven at 190°C for 10-15 minutes
- Peel the green beans and steam them for 10 minutes (they should still be crunchy), then season them with a pinch of salt and the minced chives (keep some to decorate) and 2 tablespoons oil.
- Thinly chop the courgettes and steam them for 5-10 minutes, then mash them and season with some salt, 2 tablespoons oil and the ground anise seeds. If it’s still too thick, blend some more to make them creamier.
- Spread some courgette cream on top of the bread, then layer the green beans on top and cut the excess. Cover with the remaining slices and close the sandwiches with chives
- Serve them (2 for each person) with the remaining chopped green beans as a side.
