Tag: Italian
Grilled Mortadella Sandwich
Grilled Mortadella Sandwich
This sandwich was introduced to me by on tv Anthony Bourdain on his trip to São Paulo, Brazil to the Mercadao Municipal. The food stall that sells this marvel of a sandwich uses 12 ounces of mortadella. 12 OUNCES!!! I’ve thought about this sandwich for countless years. I’ve recently learned he adapted this recipe in his cookbook, Appetites. So this recipe is in no way in any shape mine. It is in homage to Bourdain for his love of food and culture. This sandwich should be experienced by all.So what is mortadella, you may ask? This large cured sausage originated from Bologna, Italy. Think of it as the fanciest of bologna, with large studs of cubed fat, sometimes with pistachios. While this is obviously not the healthiest thing to eat, it is worth consuming at least once in your life.
Ingredients
- 1/2 tbsp butter
- 1 Portuguese roll or brioche, sourdough, etc
- 12 slices mortadella
- 3 slices provolone
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
Instructions
- Melt the butter in a skillet over medium heat. Slice the roll in half and toast until browned; about 2 minutes max. Remove from the pan.
- Spread mayo and dijon mustard on both sides of the roll.
- Add 4 stacks of 3 slices of mortadella. Cook until crispy; about 3 minutes.
- Flip each stack. Add a slice of provolone to 3 of the stacks. Cook for 3 minutes.
- Stack the cheese stacks on top of each other, with the cheeseless stack on top.
- Place the stack on the toasted roll and eat!
Eggs, Pancetta, Parmigiano
Eggs, Pancetta, Parmigiano
This is how many Italians will eat their fried eggs: simply with diced pancetta and shaved parmesan. The eggs get cracked into the cooked pancetta with shaved parmesan immediately added to the whites. They’re served sunny side up with some crusty bread.
Servings: 1
Equipment
- cast iron skillet
Ingredients
- olive oil
- 2 tbsp pancetta diced
- 2 large eggs
- parmigiano-regiano shaved
- cracked black pepper to taste
Instructions
- In a small cast iron pan, heat up the olive oil over medium heat. Add in the pancetta and brown until crispy; about 4-5 minutes.
- Crack in the 2 eggs. Immediately add the shaved parmesan to the whites of the eggs.
- Cook for 2-3 minutes. Season with cracked black pepper.
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Red Pesto sauce is a Sicilian variation of the traditional basil pesto, but using cherry tomatoes, almonds, and pecorino romano instead of pine nuts and parmesan. This sauce is raw and doesn’t get cooked other than being lightly heated from the hot pasta; giving it a fresh taste. Using a curly shaped pasta works best for catching the sauce.
Equipment
- food processor
Ingredients
- 1/2 cup peeled almonds
- ^ garlic cloves
- 1 tsp salt
- 1 cup pecorino romano grated; plus more for serving
- 1 cup basil leaves
- 1/2 cup olive oil
- 1 lb cherry tomatoes
- 1 lb fusilli, gemelli, or any curly-shaped pasta cooked
Instructions
- Place the almonds and salt in the foods processor and chop as fine as possible. Add in the cheese and pulse.
- Add in the rest of the ingredients and purée. Place the pesto a large saucepan.
- Cook the pasta al dente; saving 1 cup of pasta water. Strain.
- Add the cooked pasta to the red pesto. Add in the pasta water and stir.
- Top with more pecorino romano.
