Heat the Tastai Spicy Spreadable Pecorino in the microwave for 10 seconds in a bowl. Stir vigorously with a spatula until creamy and smooth, then transfer it into a piping bag and set aside. Slice the Belgian endive in half, place it on a baking tray, drizzle with olive oil, season with salt and pepper, and roast in the oven at 180°C (355°F) for 8 minutes, flipping halfway through. Carefully clean and rinse the salmon, removing any scales and bones. Remove the skin, then coat the salmon with crumbled pane guttiau (blend it in a food processor first). Cook the salmon in a preheated pan with a drizzle of olive oil, using parchment paper underneath to prevent sticking. Sear for about 3–4 minutes on each side, then slice into 2 cm portions. Plate the ingredients as desired, finishing with a garnish of pink pepper and a drizzle of extra virgin olive oil.