Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
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Cured-beef sandwich with tapenade

First, a confession: this is a sandwich recipe but really it’s a recipe for a versatile tapenade, which is as comfy nestled between bread as it is as a pesto substitute for pasta or a punchy salad dressing. You can thank us later.

  • Ingredients: Serves 4
  • 1 radicchio
  • 8 walnut kernels
  • 1 tbsp cane sugar
  • 1 tbsp olive oil
  • 2-3 tbsps dark balsamic vinegar
  • 120g ricotta
  • 2 tbsps grated parmesan
  • 1 tsp mustard
  • Salt and pepper
  • 8 slices of farmhouse bread
  • 8 slices of cured beef
  • Method:
  • 1. Cut the base off the radicchio and set aside four leaves. Finely dice the rest.
  • 2. Heat the walnuts in a dry pan on medium heat for 2 to 3 minutes, moving regularly until they start to brown further but before they burn. Add the sugar to the pan and turn down the heat a little so that it caramelises without burning. After 1 or 2 minutes, add the oil and sauté the finely chopped radicchio. When it’s soft and translucent, add the balsamic vinegar and let it reduce until most of the liquid has evaporated.
  • 3. Set aside and allow the mixture to cool slightly then mix in the ricotta, parmesan and mustard. Blitz the mixture in a blender until it has a pesto-like consistency, and season to taste.
  • 4. Layer it thickly on each slice of bread with the sliced meat and leaves.


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