Sandwich with speck and pickles
In South Tyrol, the 10 o'clock snack is a sandwich, speck and pickles. And maybe a grappa! This is what I'm learning... 🤩😍 I offer you a tasty and interesting sandwich! The stuffed sandwich is therefore good for all occasions, the only ingredient that can never be missing is imagination! Stuffed sandwiches are among the greatest gastronomic discoveries of all time, they are perfect for a quick lunch break in the office, for a snack or brunch, for an appetizer and even as a main course of informal or gourmet lunches and dinners!
Gherkin and pickle are often confused terms in the food world, but they have distinct differences that make each one unique. Gherkin is a term that refers to a particular small variety of cucumber, commonly known as a Cornichon. These tiny cucumbers have a characteristic bumpy skin and are native to parts of Europe and Africa. Understanding the nuances between gherkins and pickles opens up a world of culinary possibilities. Pickle refers to the process of preserving food by fermenting it in a solution of vinegar, water, salt, and various seasonings. The most common type of pickled cucumber is made by immersing cucumbers in a brine solution with added spices and herbs, such as dill, garlic, or mustard seeds. In summary, gherkins are a specific type of cucumber perfect for pickling, while pickles refer to a process of preserving food, including cucumbers, in a flavored brine solution.
INGREDIENTS
2 rye rolls
1/2 small piece of butter
2 teaspoons mustard
1 teaspoon horseradish
1 mozzarella
10 thin slices of Speck
1/2 apple sliced
2 pickled gherkins sliced
PREPARATION
To prepare the traditional farmer's toast with original Speck it is necessary to cut the rye rolls in half, spread both halves with butter, then with a little mustard and a veil of horseradish. Arrange the mozzarella on the lower half, add the sliced Speck, the apple and gherkin slices. Close with the other half and toast in a toaster, pan or in a static hot oven at 200 ° C for 5-6 minutes.
No comments:
Post a Comment