Pan Montrone stuffed

THE CREAM OF CAPERS AND LEMON
Chop the capers very finely and put them in a bowl together with the lemon zest, add the cream cheese and mix everything together. Season with salt and pepper.

ROBIOLA WITH BASIL AND VEGETABLE TARTARE
Put the washed and dried basil leaves together with the robiola in a blender, blend everything until the mixture is smooth and green. Season with salt and set aside.

Cut the vegetables into small cubes about 2 mm and put them in a bowl, season with a drizzle of raw EVO oil and salt, keep aside.

ARTICHOKES PATE’
Still in a blender, put the artichokes and blend them well, then add the cold butter and blend until you get a smooth and compact cream. Keep aside.

COMPOSITION
Take the Pan Montrone and cut the top off, keeping it aside.
Cut the rest into 3 discs of equal thickness.
Place the base on a serving dish and spread the cream of capers over it and cover it with the slices of smoked tuna.
Close with a disc of Pan Montrone, then spread the basil cream on it and place the vegetable tartare on it.
Close with another disc of Pan Montrone and then spread the artichoke cream on which you will lay the smoked cooked ham.
Permanently cover with the top of Pan Montrone.

Your filled Pan Montrone is ready!