Bread with cereals: 8 slices
Eggplants: 1
Grapeseed oil: 1 quart/l
Olive oil: 6.8 oz/200ml
Salt
Eggs: 2, medium
Cider vinegar: 300ml
Lemon juice: 200ml
Chives: ½ bunch
Garlic: 3.5 oz/100g
Escarole: 1.8 oz/50g
White onion: 1.1lb/500g
Vegetable stock
Brown sugar: 1.8 oz/50g
Half-salt butter: 8.8 oz/250g
Celeriac: 5.3 oz/150g
Radishes: 3.5 oz/100g
Rocket: 1.8 oz/50g
Smoked provola cheese: 1
Spring onion: ½ bunch
Gherkins: 3.5 oz/100g
Discover the exclusive recipe for Croc Mazz, the 100% delicious and original sandwich designed by chef Alexandre Mazzia, which is easy to make at home.
Make the garlic oil by blending the garlic with the grapeseed oil and filter.
Cut the eggplant into 4.5 cm slices and grill them on the barbecue or in a pan. Season with garlic oil and salt.
To make the tartar sauce, prepare a mayonnaise and mix in the chives, the spring onions, the capers, and the finely chopped gherkins.
Finely chop the onions and place in a saucepan with olive oil. Allow to brown, add the vegetable stock and cook for around 2 hours.
Once the stock has evaporated, add a little sugar and a knob of butter and leave to caramelize.
Slice the celeriac into 4 cm slices. Then wrap them in aluminum foil, add pieces of butter to the inside, and cook for around 30/40 minutes in the oven at 340°F/170°C. Once cooked, remove from the oven and leave to cool.
Cut the radish into thin strips, place in a stainless-steel container and add plenty of hot cider vinegar. Then leave to cool.
Cut the smoked provola cheese into 1 cm slices.
Season the escarole and rocket with olive oil and a pinch of salt.
Now you can assemble the croc-mazz.
Arrange the slices of cereal bread on a work surface. On one side, place the caramelized onions, the grilled eggplant, the celery slices, the cheese and the tartar sauce.
On the other half, arrange the salad, the pickled radish, and the herbs, then close the croc-mazz with the 2 slices.
Toast and enjoy immediately!
