Tag: bacon

Sandwich recipe with tomini and crispy bacon – Italian Cuisine

Ingredients

50 g peeled pistachios
16 pcs slices of smoked bacon spread
6 pcs mini tomini
1 pc head of Treviso radicchio
1 pc leek
sage
salt
extra virgin olive oil

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of the sandwich of tomini and crispy bacon, peel the leek and cut it into slices of about one cm thick; brown them in a pan with a drizzle of oil and a pinch of salt for 2 minutes on each side. Clean the radicchio and cut it into 4 wedges; also brown in a pan, with a drizzle of oil and a pinch of salt, for one minute per side. Roll out the slices of bacon in a baking tray lined with parchment paper and bake them at 180 ° C for about 5 minutes, until they are crispy and toasted. Cut the tomini in half, obtaining 12 discs of cheese: overlap them three by three, intermingling them with the slices of toasted bacon: you will get 4 three-layer sandwiches. Place them in a plate covered with parchment paper, with 2 sage leaves, and bake them at 180 ° C until the cheese begins to soften. Serve the sandwiches with the seared leek and radicchio and the chopped pistachios.

Amatriciana without bacon – Italian cuisine – Italian Cuisine

Dish of the Lazio peasant tradition, it is now one of the specialties of Italian cuisine

For kitchen purists we are about to write a heresy, but know that amatriciana, this sauce so famous and loved by all, born in a small town in Lazio, called Amatrice, can be prepared even without the pig cheek, ingredient not always available for those not in those areas. We offer you two variants, different but equally tasty, don't despair!

Sweet bacon, a possibility for amatriciana without bacon

A possible variation to the pillow may be the bacon, a salami that is obtained precisely from the belly of the pig, and which can be sweet or smoked. For the amatriciana the correct version is the sweet one. It has a fat appearance with thin layers of meat. The piece of pork is put in salt and left to rest for a few days. Together with salt you can also add some spices, such as pepper, cloves and juniper. Then the actual maturing process begins, which can last from 50 to 120 days, depending on the size. At the end you will get a delicatessen with a delicate and sweet taste, perfect for seasoning a nice plate of amatriciana spaghetti!

Goose breast

Do you know him? It is a very particular salami, salted, seasoned and slightly smoked and is presented in slices of Red edged with white fat, fragrant and appetizing. It is mainly produced in the lower Lombardy region, in the areas of Vigevano, Pavia and Mortara, and in Friuli Venezia Giulia. On the palate it is softer and more delicate than salami made with pork, but equally tasty. It can be sliced with a knife and browned in a little oil. You will get crispy and tasty morsels, which will go well with tomato sauce and pecorino romano.

And now some advice for perfect cooking of amatriciana without bacon

Once you have found all the ingredients you need to prepare yours tomato and bacon, you just have to make sure you don't miss cooking pasta, which can be spaghetti or bucatino, as you prefer. To obtain the best result, the indispensable operation is to risotto the pasta: in this way its starch will mix with the tomato sauce, making this sauce much more creamy and homogeneous. Then drain the pasta a few minutes before perfect cooking, keeping two ladles of cooking water. Then pour the pasta into the pan with the sauce, mix well and add the cooking water. So cook your spaghetti until they are al dente, adding more water if necessary. Once the pasta is cooked, sprinkle with a tablespoon of pecorino cheese and serve immediately without the bacon: you can do it!

Bacon Pancake – Bacon Pancake Recipe – Italian Cuisine

Separate the yolks from the whites, beat the first with milk and melted butter and, separately, whip the latter with stiff peaks.
Add flour, salt and yeast to the milk mixture and mix, finally add the egg whites, stirring slowly and from bottom to top, so as not to disassemble them.

Brown 1 slice of bacon in a non-stick pan: when the edges start to brown, turn it over and pour a ladle of the mixture over it, so that while you gild the second side you also cook the first side of the pancake.
When bubbles begin to form on the surface of the mixture, turn the pancake (with the bacon already incorporated) with a spatula and cook the second side as well.
Do this for all pancakes, stacking them on a plate as they are ready.

Bacon pancakes are ready: decorated as desired with maple syrup and serve.

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