Tag: sandwich

Potato Sandwich – Potato Sandwich Recipe – Italian Cuisine

First wash the potatoes, pierce the peel with a fork, wrap with plastic wrap and cook for 5 minutes at 800W in the microwave (alternatively, cook them normally: wash them, put them in a pot, cover them with plenty of cold water and cook for about 30- 35 minutes or until they are almost completely cooked, so drain them).
Remove the film, peel them, let them cool and cut them horizontally into 3 slices, taking care not to break them.

Stuff the potatoes as if they were a sandwich: put 1 slice of scamorza on the base of the potato, cover with the intermediate slice of potato, add 1 second slice of scamorza and close with the final slice of potato.
If you want, season the potato with salt and pepper, without exaggerating because the ham will become very tasty after cooking.
Wrap each potato with a slice of ham, then block the various layers with a sprig of rosemary (alternatively you can use a toothpick).

Put all the potatoes in a pan, add a few flakes of butter and cook for 15 minutes at 220 ° C, in a preheated oven, so that the cheese melts and the ham becomes slightly crispy.

The potato sandwiches are ready, serve hot or lukewarm at best.

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Puccia meatballs: the Apulian sandwich with meatballs – Italian Cuisine

Apulian sandwich with Apulian meatballs: two traditional classics meet in a new fast food format in Milan. Here is the recipe!

Puccia is a typical bread from Salento, an area of Puglia. It is a classic street food made with pizza dough cooked in a wood oven and used to prepare sandwiches, then stuffed with local products.

It is an art, and from Puglia it arrived in Milan thanks to Puccia & Pasta, a new format that combines prices and speed of fast food with recognized local specialties such as the capocollo of Martina Franca (Slow Food – IGT), the caciocavallo Silano Dop, the Prosciutto di Faeto (recognized PAT traditional Italian agri-food products), the Stracciatella of Putignano the rare Podolica cow meat, Slow Food presidium. To make it better, they use mother yeast, type 1 flours (nutritionally more balanced: less refined, with more bran and wheat germ that make it digestible; moreover, dietary fiber helps to maintain good intestinal function and modulates the glycemic impact while taking food) and wait for a long leavening.

The puccia with meatballs

The puccia with meatballs brings in a sandwich a classic Apulian recipe, that of meatballs with sauce. Made of chopped pulp of minced beef, eggs, stale Apulian bread soaked in milk and grated canestrato cheese from Foggia. These are the simple ingredients of the Apulian meatballs, to keep them light you can avoid frying them and cook them directly on a very slow fire in a simple tomato sauce. Here is the recipe.

Ingredients for 4 people

400 g of minced beef meat
2 eggs
4 spoons of canestrato cheese (or pecorino)
1 clove of minced garlic
1 glass of warm milk
150 g of stale rustic bread
salt and pepper
chopped parsley

For the sauce
1 liter of tomato sauce
1 onion, finely chopped
1 clove of garlic
salt and pepper
basil
Apulian extra virgin olive oil

Method

Soak dry bread in warm milk. Wring it out and mix it with the eggs, cheese, meat and crushed garlic. Season with salt and pepper, form the meatballs about 4 cm in diameter and leave to rest for half an hour.
In the meantime, in a large pan, sauté with garlic and onion and cook until it becomes transparent. Add the sauce and cook over low heat for half an hour.

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

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