Sandwich Monte Cristo

Cette recette de sandwich Monte Cristo vous donnera envie matin, midi et soir. Il s'agit d'une variante facile de la combinaison de base de jambon et de fromage et très satisfaisante. De plus, c'est l'endroit idéal pour les restes de jambon. Quand il vous reste du jambon, vous faites des sandwichs. Au moins je les fais. Et pas n'importe quel sandwich, un Monte Cristo. Ouais. C'est ce dont je parle. Si vous n'avez jamais apprécié un Monte Cristo, eh bien, nous devons changer cela. Qu'est-ce qu'un Monte Cristo, me direz-vous ? En gros, c'est tout simplement le meilleur sandwich au jambon et au fromage de tous les temps! Et ça sonne tellement cosmopolite aussi. Variante du Croque-monsieur, le Monte Cristo est composé de jambon, de fromage, d'un peu de moutarde et de mayonnaise, puis il est trempé dans un œuf et cuit comme du pain perdu. Tu peux répéter s'il te plait?!? Ouais, sans blague. C'est un peu fou, non ? Mad City est ce qu'il est. Nous marchons du côté sauvage avec ce sandwich, les amis.

Comment faire un sandwich Monte Christo ?

Déposer deux tranches de pain blanc sur une surface plane. Étendre la moutarde sur une tranche et la mayonnaise sur l'autre. Ajouter de fines tranches de fromage râpé au jambon sur la moutarde et recouvrir le fromage avec l'autre partie du sandwich. Dans une poêle antiadhésive à feu moyen, ajouter le beurre pour le faire fondre. Dans un bol peu profond, ajouter les œufs et fouetter jusqu'à ce que les blancs et les jaunes d'œufs soient incorporés. Tremper délicatement les sandwichs des deux côtés. Une fois le beurre fondu, faire frire des deux côtés pendant 2-3 minutes ou jusqu'à ce qu'il soit doré sur le dessus.

Le Monte Cristo n'est pas seulement pour le déjeuner ou le dîner non plus. Parlez d'un excellent sandwich au petit-déjeuner. Parfois, le Monte Cristo est servi avec des confitures et saupoudré de sucre en poudre, donc je pense que le petit-déjeuner est tout à fait approprié, pas vous ? J'apprécie aussi ces sandwichs avec un peu de miel. Ce sandwich fait vraiment la combinaison salée et sucrée la plus parfaite avec juste un peu de douceur supplémentaire. Bien sûr, ce sandwich est du côté décadent, donc ce n'est pas un truc de tous les temps. Mais si vous prévoyez un brunch ou si vous avez des restes de jambon à retravailler, essayez ce Monte Cristo. Je pense que vous serez content de l'avoir fait.

 

Meat pizzaiola 

The pizzaiola is a typical Neapolitan quick sauce, it is the weekday answer to Sunday sauce. Its smell is Mediterranean thanks to the mixture of oregano and garlic, penetrating, fills the house and comes out of the window invading the street. From a conceptual point of view, meat is only the support to the smell and not vice versa, the pleasure is above all olfactory, fresh and intense, then supported by the beautiful acidity in the palate. For this reason it is essential that garlic and oregano are of great quality. The oil must be in good balance with the pomodoro, neither little otherwise it is salty, nor too much otherwise it is oily. In any case, the oil performs its function only in the mouth, so it must be neutral, not fruity.

An exquisite second course typical of Italian cuisine, especially Neapolitan. These are slices of veal or beef, cooked in a pan in the "pizzaiola sauce" or tomato pulp, oil, garlic, oregano and salt that makes them very tender to the bite and super appetizing to lick your mustache! in 12 minutes! Like any traditional recipe there are different versions and many variations with the addition of other ingredients! What I give you today is the original basic version of the Carne alla pizzaiola, enriched with tricks and step-by-step tips; that today I consider the perfect recipe both in terms of tasty taste, both meltable and non-dry consistency; but also ease of execution! The secrets to an excellent result are first of all quality ingredients: thin and particularly soft slices and a full-bodied and consistent tomato pulp. Second point is the fast cooking of meat! Prolonged cooking tends to make it hard and stringy! So watch out for this step! Follow all the directions and you will bring to the table the best and softest pizzaiola slices ever! 

Ingredients

250 gr of high quality tomato pulp

2 thin slices of veal or beef of 100 gr each

2 tablespoons extra virgin olive oil

1 clove of garlic

dried oregano

salt

Preparation

First of all prepare the sauce, placing the peeled garlic clove and a drizzle of oil in a large pan, heat for 1 minute over high heat, add the pulp, a handful of oregano. Then cook with lid for 7 – 8 minutes, you will have to get a full-bodied, tasty and non-liquid sauce! After the indicated time, lift the lid, taste and add salt if necessary. Finally in the boiling sauce, add the slices. Cook for 1 minute on each side, completely covering with sauce adding a handful of oregano. For me they are perfect so little cooking! You evaluate by thickness whether you still need half a minute per part! Beware that if you cook more than 3 minutes they will start to lose softness! If you want the meat well cooked, you can extend the cooking of a few seconds. Here is ready your meat pizzaiola!

Honey goat cheese pizza

Gourmet pizza with an autumn and delicate scent, with different ingredients that make it unique in its kind, such as forest honey, liquid, not too sweet, with notes reminiscent of cooked fruit.

Ingredients

ready-to-use pizza dough

10 ml of fresh cream

goat cheese 125g 

liquid honey

parsely

bacon 

salt

pepper

Preparation:

Preheat oven to 200 ° C. Roll out the pizza dough and sting. On the bottom of the dough, evenly spread sour cream. Goat slice slatted holes 5 mm thick. Arrange over the bacon and goat washers. Salt and pepper. Add goat honey to the washers. Bake for 15 minutes. Serve hot.

 

Risotto with pumpkin and dried tomatoes

Pumpkin and dried cherry tomatoes  make this creamy risotto a special dish! A nutritious and light first course. Pumpkin risotto is a true classic in autumn, when pumpkin is in season and consequently the protagonists of many dishes. With the addition of sun-dried tomatoes it will be really amazing. Creamy and tasty, it will be ideal to serve during a family lunch or to amaze your guests with simplicity. Also suitable for those who are intolerant to gluten and lactose. Let's find out together how to prepare in this variant and many useful tips.

Ingredients 

320 g of rice 

500 g of pumpkin 

12 dried cherry tomatoes 

1 fresh mozzarella 

1 clove of garlic 

extra virgin olive oil 

basil pesto to taste

vegetable broth to taste

Preparation

Do this: brown the garlic in a little extra virgin olive oil, add the diced pumpkin and rice. Toast the beans, pour the hot broth a little at a time and stir continuously so as not to let it stick. Once cooked, remove the garlic, serve with diced mozzarella, finely chopped dried tomatoes and a teaspoon of basil pesto that will give even more character to the dish. Enjoy your meal!

 

Cauliflower dough pizza 🍕🥬

This crunchy and healthy pizza base is a fun, delicious and simple way to eat cauliflower. It is easily cooked in the oven for 30 minutes and you can add the toppings you like. Not everyone loves cauliflower... In this way it is possible to make this essential ingredient for a healthy and balanced diet more attractive. In fact, the base of the pizza will be a mix of cauliflower, grated cheese and eggs, cooked in the oven alone because it is compact just like the real pizza dough but with an eye to intolerances. In fact, using rice flour, instead of breadcrumbs for the dough, it will be possible to obtain a gluten-free pizza! A pizza so healthy, but so tasty that it deserves more than one bite.

Cauliflower pizza is not crazy, but a really tasty recipe. Preparing cauliflower pizza could be the solution for when you have guests intolerant to flour or yeast, certainly you can take away the whim of a pizza without the thought of exaggerating with carbohydrates. The base of cauliflower pizza has a delicate taste so do not be afraid to create a disgusting pizza, indeed. You will have a crispy pizza in which the seasoning will give flavor. Another advantage of cauliflower pizza is that there is no need to let the dough rise and much less boil the cauliflower beforehand. In 35 minutes you will have an excellent course for family lunch, a dinner with friends in front of the TV or for brunch.

Ingredients

125g Cauliflower 🥬

15g grated Emmental 🧀

1/2 Eggs 🥚

20g plain yogurt 🍦

2g Herbs of Provence 🌿

pepper salt 🧂

For garnish

30g Tomato coulis 🍅

40g Mushrooms 🍄

20g White ham 🐖

20g Mozzarella 🧀

5g Arugula 🥗

Preparation

Open the Chefbot, whip the blades and cut the cabbage into medium-sized pieces. Place half of the cauliflower in the Chefbot and chop for 30 seconds on speed 6. Pour the chopped cabbage into a large bowl and repeat the process with the rest of the cauliflower, chop for 30 seconds on speed 6. We don't chop all the cabbage at once because we don't have enough space in the Chefbot. Put the chopped cabbage in a gauze bag and tighten by pressing to remove excess water. Open the Chefbot, whip the blades and add the cauliflower, flax seeds, lemon juice, oregano, thyme, salt, pepper, brewer's yeast and flour. Chop for 10 seconds on speed 6. In a baking tray, roll out a sheet of baking paper, roll out the dough in the shape of a pizza and add ingredients to the taste. The baking time of the base is between 20 and 30 minutes at 200ºC until golden browning.

 

Spaghetti with tuna 

A first course that is prepared very quickly, in a simple way with ingredients present in all the pantries, spaghetti with tuna sauce are definitely a classic that each of us has surely prepared once in a lifetime. But what is the perfect and delicious recipe for spaghetti with tuna sauce? I present it below, indicating all the steps necessary to make this delicious dish that goes well on any occasion, nutritious and genuine at the same time. The combination of sour and sweet tomatoes with the most decisive and salty tuna, make this first something unforgettable. In the recipe both garlic and onion are fine, choose one of the two ingredients according to your preferences.

If you want to make everyone happy in the house the tuna pasta is a must. Actually the favorite is tuna, butter and parmesan, but it is also nice to vary . Spaghetti with tuna, tomato and olives, in my opinion is the most tasty and delicious tuna pasta there is. Creamy, tasty enriched with olives that I now love and would put anywhere. Small, black, tasty and often enriched with chili and oregano. Then of course you can put the olives you prefer, even green ones will be fine and very tasty. I use a good tuna in oil, even natural if you are used to consuming it, I find it softer and tastier. So let's see together how to prepare spaghetti tuna tomato and olives.

Ingredients

350 g spaghetti

200 g tuna in oil

300 g chopped cherry tomatoes

50 g capers

100 g pitted olives

salt 

extra virgin olive oil 

1 clove of garlic 

Preparation

In a large pan put the olive oil, garlic, tuna, cherry tomatoes and capers and the olives and cook for a few minutes. Separately let salted water boil and cook the spaghetti, which you will drain al dente. Add the spaghetti in a pan and sauté for a few minutes. To taste you can add a drizzle of fresh oil and ground pepper.

STRAWBERRY POETRY TART 🍓🍓🍓

Hello everyone! I hope you spent a pleasant day, if you are a bit sad to have to face the usual routine, I leave you this recipe in the hope of sweetening the day! 😉 Easy, fast and above all, so delicious... is the cake "POETRY OF STRAWBERRIES", try it I recommend it! I'm sure, it's a great antidote to the melancholy! But let's go back from poetry to practice: for a better organization of work, you can also prepare the pastry shell filled with cream the day before and then decorate the cake the same day you have to serve it. In this way the strawberries will still look beautiful fresh. However, do not forget to polish them with a little neutral spray gelatin.

Elegant and scenic, the fresh strawberry tart is one of the most classic and inviting desserts that can be made with these red and fragrant fruits. A fruit tart that everyone always likes, ideal for this period! You can prepare it for a birthday party, or simply for a delicious snack, the fresh strawberry tart is in fact suitable for all occasions. Today we prepare a fabulous dessert, ideal to serve if you want to amaze your guests with a colorful and delicious cake: the strawberry tart! 

STRAWBERRY POETRY TART CAKE with SWEET CREAMY RICOTTA FILLING is a dessert with pastry base filled with ricotta cream and garnished with strawberry jam. The sweet tart with ricotta is a fairly simple recipe to make with a crumbly pastry shell, a creamy filling and the fruit makes the dessert fresh and rich in taste. If you are looking for a simple and delicious dessert I suggest you try my sweet fake cheesecake with ricotta and strawberry jam. The fresh strawberry tart It is one of the most loved desserts by children and is easily prepared at home. Today we will make a classic tart, using fresh strawberries: let's start with the strawberry tart recipe!

INGREDIENTS

220 g flour 

100 g caster sugar

5 g baking powder

vanilla or vanillin extract

80 g butter

1 whole egg

FOR THE FILLING

400 g ricotta cheese

1 jar of plain yogurt

125 g caster sugar

vanilla or vanillin extract

grated lemon zest

3 whole eggs

strawberry jam

PROCEDURE

For the realization of this easy and delicious sweet cake tart with ricotta and strawberries we start by preparing the base of shortcrust pastry. In a bowl mix the flour 00 with sugar and baking powder, add the butter and begin to knead until the mixture is sandy. Add the whole egg, vanilla, lemon zest and knead everything until you get a homogeneous dough of shortcrust pastry, wrap it with plastic wrap and let it rest in the fridge. Meanwhile, prepare the filling, just work in a bowl the ricotta cream with yogurt, sugar, vanilla, lemon zest and whole eggs. Once rested, roll out the pastry on a floured work surface and foverare a cake tin of the dm of 20-22 centimeters creating a shell of shortcrust pastry. Pour the cream ricotta into the shell and bake the cake in a preheated static oven at 170 degrees for about 45-50 minutes. Once baked, let the cake cool completely, place it on a serving plate and decorate with a layer of jam and strawberries. At this point your delicious sweet cake like a tart cake with ricotta cream and strawberries will be ready to be enjoyed.

ENJOY YOUR DESSERT!

Orecchiette with turnip greens 

Zucchini is one of the most popular vegetables in the world, highly appreciated for its organoleptic and nutritional characteristics, as well as for its versatility of use in the kitchen. Spring and summer are the ideal time to harvest and consume as a vegetable also the "zucchini tops" or "zucchini talli", the stems of the plant, together with the smaller leaves and petioles. Zucchini tops are traditionally used almost exclusively in some territories of Southern Italy. In the Apulian dialect they are referred to as "Céme de checozze" (the "e" is silent), "Céme di chechezzédde" (in Italian, talli or pumpkin or zucchini tops) or "Ciùmm du cùcozz", depending on the different locations.

In Campania the term "talli di zucca" is widely used, in Sicily "càddi ri cucuzza" or "tinnirùma" (or "taddi" or "tannurume"), although with this term it is common to indicate indifferently the talli of zucchini and lagenaria plants. Most likely, the use of zucchini tops for food purposes originates from the peasant cuisine of some territories of Southern Italy. The talli of this species are among the main ingredients of the so-called "survival kitchen" which, in times of poverty, led to treasure every edible part of the plant.

From a nutritional point of view, zucchini tops provide very few calories (think, just 10 kcal / 100 g of product), a good content of mineral elements and a very low content of nitrates, so much so that zucchini tops could also be considered an ideal product for the preparation of dishes intended for early childhood nutrition. Not least the use in the kitchen, especially for the preparation of first courses. However, they can be used as a real green leafy vegetable, so as well as in soups and as a condiment for pasta, also sautéed with garlic and oil (and, if you like, a little tomato), as a side dish, in omelettes and as a filling for savory pies.

With stems, leaves, zucchini and flowers, cut into small pieces, wrapped in batter and fried, you can make tasty vegetable pancakes. The leaves of the zucchini tops have a particular velvety consistency that makes them very pleasant to the palate and suitable to be transformed into cream. Of the zucchini plant, therefore, nothing is thrown away, since all parts can be consumed: fruits, flowers, tops. At one time it would have been fitting to call it the "pig of the poor". But times have changed, vegetable prices are not always suitable for all budgets and, perhaps, it would be more current to rename this plant as the "vegan pig"... and not only!

Orecchiette with turnip greens are a fantastic first course of the Apulian tradition, let's prepare them together. The taste of turnip greens is intense: more bitter than broccoli and turnips, which also have a sweetish note. 

Ingredients

FOR ORECCHIETTE

300 g re-milled durum wheat semolina

salt

FOR THE SEASONING

1 Kg turnip greens

4 anchovy fillets in oil

1 garlic clove

1 chili pepper

salt

extra virgin olive oil

Procedure

FOR ORECCHIETTE

Knead the semolina with 150 g of warm water and a pinch of salt until you get a firm and smooth dough. Cover it with a cloth and let it rest for 30 minutes. Remove small portions of dough from the dough and roll them on the pastry board obtaining loaves; Cut them into small dumplings and, using the non-sharp part of a knife on the plate, "drag them", then turning them on the thumb to obtain the orecchiette. 

FOR THE SEASONING

Peel the turnip greens keeping only the most tender part. Wash them. Dip them in plenty of boiling salted water. After 2 minutes add the orecchiette; When they are still very al dente, drain everything. Heat in a pan 4 tablespoons of oil with 1 clove of garlic peeled and crushed, the chilli cut lengthwise and anchovies. When they are undone, remove the garlic and pour the orecchiette with turnip greens into the pan. Stir and serve.

Ribeyes with garlic butter and rosemary 

Summer is just the right season to grill in the open air and enjoy the queen of steaks. Rosemary steaks. Veal or beef is a quick and light recipe, based on meat, prepared in a pan flavored with rosemary and blended with white or red wine. It is excellent freshly prepared. Ideal to enjoy with a nice side of salad, tomatoes, cucumbers, cooked vegetables or fried potatoes. It can therefore be combined with any type of seasonal vegetable, to be varied depending on the time of year in which it is prepared. To make my boys eat some vegetables, I recommend it with tomatoes and cucumbers in salads.

Ingredients for 4 people

Black Angus rib 1.2 kg

Small carrots 8

Rosemary to taste

New potatoes 8

Butter oil salt pepper rosemary

Half a glass of red wine (of your choice)

Preparation

Brown the meat in a hot cast iron pan until golden brown, then add rosemary clarified butter and continue cooking until golden brown. Deglaze with red wine and add salt. Then put the meat to rest in the oven at 52 degrees until the time of serving. Blanch the carrots for 3 minutes in salted water, then brown in a pan with butter, salt and pepper. Then deglaze with rosemary and reduce until you get a glaze. Boil the new potatoes in very salted water until cooked, this will allow us to have a more compact consistency and better browning in the next phase. At this point lightly crush the potatoes and brown them in a pan with butter well bubbly garlic and rosemary. Cut the steak into slices of about 1/2 cm and season with salt, serve immediately on a hot serving dish accompanied by glazed carrots and potatoes.

Eggplant parmigiana 

Thinly sliced eggplant with Italian plum tomato sauce and pecorino Romano cheese. When football legend Dan Marino wanted an eggplant parmigiana that wasn’t as heavy, this eggplant Marino was born. This starter is made with thinly sliced eggplant and topped with Italian Plum tomato sauce and hand-grated Pecorino Romano cheese. 

Meatball parmesan sandwich

This classic meatball parmesan sandwich features meatballs, mozzarella cheese and long hot finger peppers piled high on homemade focaccia bread.