Tag: sandwiches

Recipe Seasonal first courses in sandwiches – Italian Cuisine

Ingredients

420 g asparagus
350 g spring onions
270 g watercress
270 g shelled and peeled broad beans
270 g fresh peas to be cleaned
90 g fresh goat cheese
6 small durum wheat rolls
fresh chili
lemon
marjoram
dry white wine
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 6 people

To prepare the first fruits of the season in the sandwiches, clean the onions, keeping a part of the greenery, and cut them into rings.
Peel the asparagus, removing the final part of the stem, peel them with a potato peeler and cut them into slices.
Clean watercress, keeping only the leaves; blanch them in salted water for 1 minute; cool them in ice water.
saute the spring onion in a saucepan with 3 tablespoons of oil for a couple of minutes; add the beans and 3 tablespoons of water, cover the saucepan and cook for 5 minutes; add the peas and asparagus and continue cooking for 1-2 minutes; blend with 1/2 glass of white wine, season with salt and stew the vegetables with the covered casserole for 10 minutes.
Cut the sandwiches in half and empty them of the crumb; toast them in the oven for 5 minutes at 180 ° C in grill mode.
squeeze well watercress and blend with 70 g of oil, goat cheese, 1/4 of fresh chilli pepper, a grated lemon zest, 1 tablespoon of juice and a pinch of salt, obtaining a sauce.
distributed the sauce on the bottom of the sandwiches and lay the stewed vegetables on top; complete with marjoram leaves, cover with sandwich caps and serve.

Accompany with a slightly aromatic and fresh white wine such as South Tyrolean Sauvignon. Great 2018 for the small producer Hartmann Donà.

Sandwiches and toasts, 3 tips on preparation – Italian Cuisine

Simple but tasty, here's how to prepare perfect sandwiches. And then, free your imagination!

Simple, tasty and quick: is there perhaps a lunch or snack better than sandwiches and toasts? You can prepare them in a thousand different ways, following yours creativity and your tastes! In the meantime, here are 3 small suggestions directly from the chefs of The Italian Cuisine School and then free your imagination.

One: Bread

To make an excellent sandwich or toast, as always, it is essential to start from a good raw material, in this case the bread. You can use special flours, such as kamut, wholemeal, rye or buckwheat, which will give the bread a special flavor; or you can also try to flavor it directly.

Two: The consistency

In the toast, the bread is obviously toasted and therefore crunchy. In the case of the sandwich, however, the bread must not be crisp at all, but rather soft. For this reason, it is important to consume it immediately after preparation, so that it does not get too soft, also because the bread in the box is very tender and quickly absorbs the humidity of the ingredients.

Three: Fillings and fillings

As for the toast and sandwich sandwiches, you can really choose at your convenience, but be careful not to include too many ingredients: it is important that your sandwiches are easy is comfortable to eat for both you and your guests!

Here is the favorite recipe of our Cesare Gasparri!

Wholemeal sandwich with prawns, mango sauce and scapece courgettes

Ingredients

4 slices of wholemeal bread

140 g steamed prawns
100 g ripe mango
1 g coriander
100 g courgettes
400 g oil for frying
40 g flour
30 g apple vinegar
Lemon peel
extra virgin olive oil
salt
pepper

Method

Blend the mango with a grated lemon zest, coriander, oil, salt and pepper in a mixer. Cut the prawns in half lengthwise and season with oil, salt and pepper.
Toast the bread in a casserole or in the oven.
Cut the courgettes into 3 mm thick slices and immerse them in water and ice. Drain them slightly and pour them on the flour so that the breading becomes thicker and fry immediately in hot oil. Drain them when they are crispy, salt and wet them with vinegar.
Assemble the sandwich with all its components.

Are you intrigued and want to learn other cooking techniques? Check here the calendar of our courses: we are waiting for you at La Scuola de La Cucina Italiana!

Texts by Giulia Ubaldi

Semolina Sandwiches – Semolina Sandwiches Recipe – Italian Cuisine

First, quickly mix the ingredients of the biga (semolina, water, yeast and sugar) until they mix, without overworking them, then cover the bowl with plastic wrap, put it in a sheltered place and let it rise for at least 1 hour or until it is tripled volume.

Once the biga has tripled, first add semolina and water, then also oil and salt, and work this time more calmly, for at least 10-15 minutes, until a smooth and homogeneous dough is obtained.
Again, cover the bowl with plastic wrap and let rise for at least 2 hours or until doubled in volume.

When it is doubled, pick up the dough, deflate it with your hands and roll it out to create a rectangular shape, then divide the dough into 8 rectangles.

Fold each rectangle in half, closing it on itself, so as to form smaller rectangles.
Arrange them on the pan, well separated from each other, brush with a little oil and cook for about 20 minutes or until golden brown in a preheated convection oven at 200 ° C.

The semolina rolls are ready, let them at least cool before enjoying them.