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RisorgiMarche: festival and solid sandwich – Italian Cuisine

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If you love the Marche, in addition to its very varied landscape, you will also love the sandwich created for the third edition of RisorgiMarche, the Festival directed by Neri Marcorè and born to support the villages near the Marche Apennines, badly injured by the earthquakes of August and October 2016. The event includes a calendar full of events, concerts and artistic performances that sees, until August 7, names known from the Italian music scene.

The region bathed by the Adriatic Sea also boasts beautiful mountain villages immersed in the most uncontaminated nature, to be reached by bicycle or on foot to attend free concerts scheduled during the festival.

177199To marry the philosophy and the solidarity and cultural objectives of the event there is also the chef Andrea Mainardi, which he designed for the occasion the "RisorgiMarche" sandwich together with the artistic director of the event, Neri Marcorè. In collaboration with Faber, a manufacturer of hoods, which for the third consecutive year supports the festival, in Fabriano on 11 July, chef Mainardi (Faber's ambassador brand) along with Marcorè has cooked a sandwich inspired by the territory, but easily replicable also at home. A way to support these places through local excellence and to highlight the importance of re-launching agro-food activities to further boost the rebirth of a region put to the test hard.

The "Panino RisorgiMarche" recipe

Ingredients
3 pink apples from the Sibillini Mountains
50 g. of honey Stachys of Fabriano
4/5 escarole salad leaves
200 g. of pecorino from the Sibillini Mountains
300 g. of sliced ​​Carpegna ham
30 g. of pine nuts
30 g. of raisins
1 baguette

times
15-20 minutes

Method
First, prepare a sort of sauce with the apples cut into small pieces. After having slightly heated a pan, add the honey and as soon as it is heated, add the pieces of apple. Turn with a spoon until the honey boils and the apples do not wither. To help cooking you can add water.
In another saucepan, gently fry the 4/5 endive leaves to which you will first add the raisins and then the pine nuts, cook for a few minutes, stirring occasionally.
Cut the baguette in all its length, place the cooked apples in the lower half, then the slices of the ham, the salad and finally the pecorino cut into thin slices so that in contact with the lower layer, still warm, melt.
Finally, cover with the top of the baguette.

Recommended wine in combination: Rosso Piceno

Mariacristina Coppeto
July 2019

DISCOVER THE COURSES OF THE SALT AND PEPE COOKING SCHOOL

RisorgiMarche, the recipe for a delicious sandwich – Italian Cuisine

RisorgiMarche, the recipe for a delicious sandwich


On 11 July the appointment is in Fabriano: tastings, events and widespread initiatives await us to see the territories put to the test by the earthquake three years ago rise again

If you love the Marche region and its flavors, you will not be able to resist this sandwich that smells of the future. Created by the chef by chef Andrea Mainardi (brand ambassador of Faber) and by Neri Marcorè (director and creator of RisorgiMarche), this taste of territory is proposed to support the territories affected by the earthquake and to keep the level of attention on agro-food activities high of the area.

The RisorgiMarche sandwich recipe

Ingredients: 3 pink apples from the Sibillini Mountains, 50 g. of honey Stachys of Fabriano, 4/5 leaves of endive salad, 200 g. pecorino cheese from the Sibillini Mountains, 300 g. of sliced ​​Carpegna ham, 30 g. of pine nuts, 30 g. of raisins, 1 bagette

Method

First, prepare a sort of sauce with the apples cut into small pieces. After having slightly heated a pan, add the honey and as soon as it is heated, add the pieces of apple. Turn with a spoon until the honey boils and the apples do not wither. To help cooking you can add water. In another saucepan, gently fry the 4/5 endive leaves to which you will first add the raisins and then the pine nuts, cook for a few minutes, stirring occasionally. Cut the baguette in all its length, place the cooked apples in the lower half, then the slices of the ham, the salad and finally the pecorino cut into thin slices so that when in contact with the lower layer, it is still melted. Finally, cover with the top of the baguette and … enjoy your meal!

The perfect wine to accompany it? The Rosso Piceno!

The project

RisorgiMarche is an event, a party, but above all a project that looks to the future. Conceived and directed by Neri Marcorè, the initiative is aimed at supporting the people affected by the earthquake in 2016. The festival will also be supported by entrepreneurial entities linked to the Fabriano area such as Faber, the leading company in the production of hoods that renews the his commitment for the third consecutive year.
"We enthusiastically marry the RisorgiMarche project, which has seen us present since the first edition and which this year lives in Fabriano the inaugural stage, particularly exciting and significant – says Dino Giubbilei, Faber's Marketing Director – The link with the territory characterizes by always our company: we believe in the potential of the Marche and its people that has contributed decisively to the development of Faber. The values ​​conveyed by the RisorgiMarche project allow us to express our belonging to the community and it is only a small contribution to actively demonstrate the closeness to the territories affected by the earthquake .

Piadina club sandwich – Piadina club sandwich recipe from – Italian Cuisine

»Piadina club sandwich - Piadina club sandwich recipe from Misya


Toast the bacon in a pan, slice the tomato and brown the chicken.

Heat the tortillas on a hot non-stick pan on both sides.
Wash the lettuce and prepare all the ingredients in order to have them handy for the tortillas not to cool.

Spread the mayonnaise over the entire surface of the piadine, then add the salad, the chicken, the bacon and finally the tomatoes on the piadina half.

Close the free half on the stuffed one and cut in half.

Place the stuffed slices together and stick them with a skewer to keep them together, then serve your club sandwich piadina immediately.

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