Tag: rich

All about sabich, a rich and tasty Israeli sandwich – Italian Cuisine

All about sabich, the traditional Israeli-Jewish sandwich stuffed with aubergines, boiled eggs, salad and spicy sauce whose recipe recalls that of a typical dish of Shabbat

Anyone who has come across at least once Israeli cuisine will certainly have heard of the sabich, a rich and tasty sandwich that contains all the taste and tradition of that country. This sandwich, brought to Israel in the 50s by Jewish immigrants, has undergone some changes over the years, but is still a representative dish of Israeli street food and in addition to being widespread in the city of Tel Aviv and other areas of the Middle East it is also slowly making an appearance on restaurant menus in other parts of the world.

History, origin and curiosity about the Sabich

Few sandwiches in the world are so deeply linked to the history and culture of their country of origin. The origins of the Sabich date back to the 1940s and 1950s when emigrant Jews from neighboring countries moved to Israel, bringing with them ingredients and aromas typical of Shabbat. What was initially a Jewish dish it was soon adapted to local cuisine, until it became a real sandwich thanks to the addition of laffa, a focaccia similar to the most famous pita. The first name of the Sabich dates back to the period when the sandwich took hold in the Jewish community, and beyond, and began to be prepared and sold as street food at the Sabich Tsvi Halabi kiosk. Many mistakenly believe that the name is an acronym for its ingredients, namely salat (salad), beitzah (egg) and hazilim (eggplant), while still others believe that the letters of the root of the word, namely S, B and H, compose the word "morning" in Arabic, as the time of day during which the sandwich was traditionally eaten.

Recipe and evolution of the Israeli sandwich

There original sabich recipe consists in stuffing a lafa focaccia with well fried eggplants, brown boiled eggs, Israeli salad and amba sauce. According to the tradition of the Israeli Jews of Ramat, who abide by the Jewish rule of not cooking on Saturday, the eggplants are fried on Friday, while the eggs between Friday and Saturday were left to boil the eggs slowly for a period ranging from 8 to 12 hours; what you get are the so-called haminados eggs, brown-colored boiled eggs that traditionally, seasoned with salt and pepper, are served in the breakfast on Saturday morning. The other two typical ingredients to add in the stuffed sandwich are the amba sauce, a chutney made with unripe green mangoes, vinegar, salt, chilli pepper, turmeric and fenugreek, and the Israeli salad, prepared with tomatoes, onions and cucumbers cut into small cubes and seasoned with lemon juice, salt and parsley. Although many Iraqi Jews have remained faithful to the original version of sabich, there are many ingredients that are sometimes added to the lafa, including hummus, tahini sauce, Israeli green sauce called zhug, chips, pickles, falafel and a wide variety of herbs and spices. Whatever the variant of the chosen sabich, this tasty sandwich represents a unique dish and is able to delight you with its enchanting balance of flavors and its unmistakable Middle Eastern aroma.

Photo: Israeli sandwich sabich_Eatingeast.jpg

Incoming search terms:

https://gordon-ramsay-recipe com/tag/israeli

rich dish, I stick it! – Italian Cuisine

It is a recipe that comes from the rural tradition so as not to waste food and, as often happens, it has become a delicious dish

The timbale it is a very rich dish, of the Neapolitan and Sicilian tradition, cooked in a particular mold from which it takes its name, e stuffed with meat, fish or vegetables. Usually it is wrapped in a pastry and can be prepared with rice or pasta. Our recipe calls for the use of macaroni, a short pasta with a tubular shape and empty inside, suitable to better "trap" the sauce.

Step by step

The timbale recipe is quite laborious, because it involves more processing. First things first the dough which will then contain everything else. Then the pasta sauce, in which tomato, sausage, ham, bacon and minced meat are mixed together. To this sauce are added some fried meatballs, in addition to a stuffed prepared with chicken livers, mushrooms, fior di latte and peas. The whole is placed in the mold covered with pastry and baked in the oven.

The macaroni timbale recipe

Ingredients

For the pasta: 600 g flour, 150 g butter, 3 eggs, salt.

For the sauce: 200 g minced meat, 50 g diced bacon, 1/2 glass of white wine, 50 g butter, 75 g chopped ham, 200 g crumbled sausages, 1/2 cup of tomato paste, milk, salt , pepper, chopped aromatic herbs.

For the meatballs: 300 g minced meat, 1 egg, 100 g grated bread, 100 g grated Parmigiano Reggiano, salt, pepper, parsley, extra virgin olive oil.

For the filling: restricted meat broth, 50 g chopped pancetta, 250 g fiordilatte mozzarella, 75 g minced raw ham, 150 g grated parmesan, 3 chopped chicken livers, 200 g peas, 50 g dry mushrooms, 2 hard-boiled eggs, 500 g macaroni, onion, white wine.

Method

First prepare the pasta and let it rest. Then think about the sauce: melt the butter in a pan and then add the minced meat, pancetta, ham, sausage, tomato and white wine. When the latter has evaporated, add the milk, salt and pepper and cook for about 20 minutes.
In the meantime, prepare the meatballs: mix all the ingredients in a large bowl except the oil and the breadcrumbs, form small meatballs, pass them in the breadcrumbs and then fry them in plenty of extra virgin olive oil. Then leave them aside.
Now put the broth in a saucepan and let it reduce by half. In a frying pan fry the chicken livers, while in another fry the chopped onion, pancetta and then add the peas and white wine. Cover and cook until the peas are soft.
Put the dried mushrooms to soak for 15 minutes, then squeeze them, slice them and keep their water. Cook the mushrooms in a little oil in a saucepan. Meanwhile, boil the eggs.
Add the meatballs, the filtered liquid of the mushrooms, the peas and the chicken livers to the sauce pan. Stretch with broth if it was too thick.
Now cover with a portion of the dough that you had prepared a mold 22 cm wide and 15 high. Cook the macaroni in a saucepan and drain it al dente.
At this point prepare the timbale: pour a part of the macaroni into the mold, add the filling and the sauce, add the sliced mozzarella, the Parmesan, again the macaroni, the sauce and the filling and equalize. Close with the remaining sheet well stretched and tightly closed at the edges and place in a hot oven at 200 ° for about 20 minutes, until you see the dough turn golden. Turn out on a serving plate ten minutes after removing the timbale from the oven.

Francesinha: the very rich Porto sandwich – Italian Cuisine

The francesinha, a rich sandwich made from meat, is part of the Portuguese gastronomic culture and is a traditional dish, easy to prepare and with many variations (and calories)

Except for those who follow a diet without meat and animal derivatives, you cannot visit the enchanting city of Port without being tempted by francesinha, a local gastronomic specialty of international renown. It is a rich sandwich, filled with various types of meat, sauce, cheese and other ingredients, which was invented in the 60s and which is part of traditional cuisine, loved by everyone and sometimes revisited with modern and original variations. The ease of preparation and availability of the ingredients, all popular and affordable, combined with the full-bodied and substantial result, make francesinha a unique and palatable dish.

Francesinha, the most delicious sandwich in Europe

If you thought that an American style multilayer hamburger or a very Italian sandwich filled with sliced cold cuts were the ultimate culinary transgression in sandwiches, you should think again. Hardly, in Europe, one can find a richer, more elaborate and delicious recipe than the Portuguese francesinha. This caloric sandwich, with a raw taste and a high number of ingredients, is a dish not to be missed, to try at least once in a lifetime in one of the many restaurants and clubs that serve it in Porto. It was precisely in this city invented in the 60s by the emigrant Daniel da Silva, who, after having lived in France and Belgium, tried his hand at a Portuguese version of the French grilled sandwich known as Croque Monsieur, stuffed with ham and cheese.

Classic recipe and variants

The classic recipe consists of a dish that is anything but light and very tasty, consisting of two slices of grilled bread filled with beef steaks, fresh Portuguese sausages, linguiça (traditional spicy sausage, similar to chorizo), fiambre (cooked pork ham), all covered with melted cheese and one sauce based on beer and tomato, and baked in a terracotta bowl. Most of the ingredients contained in the francesinha are very popular types of meat in Portugal, each characterized by a different flavor and level of flavor and spiciness, as well as by a different consistency. Of course it is also possible to use different sliced meats, sausages or meat, also based on what you have available. Usually the meat is cooked in a pan in butter or margarine.

If these condiments alone were not already sufficiently fatty and caloric, as well as the thick layer of sliced cheese, even more surprising is the preparation of rich sauce tomato sauce with which the sandwich is covered before being baked. For this sauce, which can be purchased ready-made in many Portuguese supermarkets, there is no standard recipe, just a large number variants. In addition to garlic base, onion, butter or margarine, tomato sauce and ale, you can for example add various types of meat (like bacon), a mix of instant soup and chicken broth, corn starch, bay leaves, dry Port wine, brandy, piri piri or hot pepper. The preparation is as simple, fun and customizable as the taste of the final result is incredibly complex.

In addition to the numerous ingredients and layers already mentioned, francesinha is sometimes served also with aaddition of fried egg and a bed of fries, and accompanied by a mug of beer. In short, rather than a dish, this sandwich represents the identity of the country, but also a real gastronomic challenge of resistance.

Photo: francesinha panino Portugese_Flickr_iNelsonRocha.jpg
Photo: Francesinha Portuguese Sandwich variant_adactio_Flickr.jpg

Incoming search terms:

gordon ramsay francheschinha recipe