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Sandwich with dry salami

Sandwich with dry salami


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  • 2 slices of bread
  • cream cheese delaco
  • salami
  • lettuce leaf

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Dry salami sandwich:

Grease the slice of bread with cream cheese, add slices of salami, lettuce leaf, then add 2 slices of bread


Here are three tricks for a perfect breakfast sandwich

Regardless of the camp you are in, the basic rule you need to know about a sandwich is that it should not only be prepared in the shortest time, but should also be delicious. We show you three tricks that will complete the experience of a perfect sandwich for breakfast.

Toast the bread

You've probably read in many places that when it comes to food, textures are just as important as flavors. We often associate good food with a combination of textures. It is a rule that also applies to a sandwich.

Toast is a key element in a sandwich, especially when the "filling" has a soft texture (eggs, melted or spreadable cheese, etc.). There are other options to give the sandwich an extra "rokquocrocanteala", such as vegetables or fried bacon, but none compare to toast.

Grease the slices of bread

A & rdquouscat & rdquo sandwich is a poorly made sandwich. As with a burger, a sandwich should not disintegrate while you eat it. Therefore, we advise you to spread on the slices of bread either a layer of aioli, pesto, guacamole, hot sauce or even butter. Thus, you will make sure that the sandwich remains compact and, moreover, will have some extra flavors.

Be creative!

For many, a classic sandwich contains pressed ham and sliced ​​cheese. It's faster that way, some would say. But even in the time crisis, you have to leave room for a little creativity. Try to change the bread or other ingredients you use from time to time, or add new & rdquotopping & rdquo, such as egg or bacon.

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Raw-Dried pork salami with fennel pasini

Dried raw salami only from pork and spices brought from Italy.

Product made with passion according to established and secret recipes of the Italians, matured for 2 months at controlled temperature and humidity.

Information

ingredients: pork 80%, bacon 20%, salt with nitrites, pepper, spices, fennel.

Producer CARMANGERIA PASINI

Carmangeria Pasini offers raw dried and fresh products (salamis and sausages known as salsiccia), prepared with passion according to the established and secret recipes of the Italians.
It is founded by Simi, a skilled butcher from the Cluj area who learned the technique of producing these specialties during many years working in Italy, exactly in this field. Only meat and natural ingredients are used in the manufacturing process, the spices being brought from Italy. The products come from 100% Romanian meat, subjected to all mandatory sanitary-veterinary tests, later ennobled with molds beneficial to human consumption. The preparation of the products is based on traditional and natural methods. The dried raw salami reaches maturity in at least 2 months, during which time it rests in a specially arranged room where temperature and humidity are controlled. The membrane of the products is natural, as are all the ingredients. Vitamin C is used to preserve the products, which makes the products have a 100% natural percentage.


What is Salami?

The salami is called in principle as cured sausages which has its origins in Italian cuisine. This sausage was used primarily by Italian peasants who made a way to ferment this type of meat that they could use for a period of one year, if they do not have access to any kind of meat for a longer period of time. So, salami originated in Italy, where it is still treated as a hallmark of Italian cuisine. From there, he traveled to the rest of the world where it is used in various types of pizza and other such recipes.

Salami is specially made from beef, beef or beef and minced poultry. And then, it is mixed with other ingredients to get the shape and taste known for Italian salami. Various ingredients such as salt, vinegar, chopped fat, white pepper or any other favorite spice (light intensity), some plants along with garlic, nitrates, etc. are used in the manufacture of salami. All these ingredients are mixed with your favorite type of meat. This mixture then passes through fermentation and dries completely in the air to form a cured sausage.

Salam is said to have its share of nutritional value. This is considered a very preferred option for lunch. It is said to have a high amount of fat and this is why it is called a high calorie food, where it is known that only a piece of salami provides about 75-80 calories. Compared to other meat options, it is known to contain more fat and therefore a slice of salami is considered a whole that serves, unlike many other options, such as a slice of turkey if which three slices make a serving portion. There are different types of salami varying in their tastes and specialties.


Homemade salami, no chemicals. Delicious and healthy. Step by step recipe

100 g bacon (or bacon)
300 g lean pork (leg)
300 g fatty meat pork (neck)
300 g beef
17 g salt
1 tablespoon dried cranberries
Peppercorns
Juniper berries
1/2 teaspoon dried marjoram

Method of preparation:

Cut the bacon, pork leg and beef into medium cubes.

Divide the amount of nape in two, cut one part into cubes, pass the other through the meat grinder several times until we get a paste.

Prepare a deep bowl and put the minced meat, beef, bacon, meat and pork neck in it.

Grind the allspice and peppercorns in a mortar, then add the meat. We also add salt.

Mix the ingredients very well, kneading by hand, until the minced meat covers each piece of meat.

Cover with cling film and refrigerate for 2-3 hours.

Using the foil, shape the salami: put 1/3 of the amount of meat on the long edge of the foil, press well and wrap the meat as compactly as possible.

We prick the air bubbles a few times with a toothpick.

Roll the salami on the table, fold the ends of the foil under the salami and wrap it with another layer of foil.

We roll the salami on the table once more, the salami becoming more and more compact.

Repeat the process with two more layers of cling film.

We do the same with the remaining meat, obtaining, at the end, 2 slightly smaller salamis and one larger one.

In a large saucepan, put enough water to cover the salami.

When the water starts to boil, put the salami, cover the pan with a lid and simmer for 2.5-3 hours.

The water should have a constant temperature of about 80 degrees Celsius, it should not boil.

Once they are ready, take the salami out of the water and let it cool completely, then put them in the fridge for a few hours.

Remove the foils and cut the salami into thin slices.

Store the salami in the refrigerator.

The shelf life is 3-5 days, because it does not contain preservatives.


Raw-Dried pork salami

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Product Details

Validity on delivery: Minimum 4 days

Dried raw salami only from pork and spices brought from Italy.

Product made with passion according to established and secret recipes of the Italians, matured for 2 months at controlled temperature and humidity.

A traditional Italian salami as you ate on your travels in Italy, made in Cluj.

Information

ingredients: pork 80%, bacon 20%, salt with nitrites, pepper, spices.

Producer CARMANGERIA PASINI

Carmangeria Pasini offers raw dried and fresh products (salamis and sausages known as salsiccia), prepared with passion according to the established and secret recipes of the Italians.
It is founded by Simi, a skilled butcher from the Cluj area who learned the technique of producing these specialties during many years working in Italy, exactly in this field. Only meat and natural ingredients are used in the manufacturing process, the spices being brought from Italy. The products come from 100% Romanian meat, subjected to all mandatory sanitary-veterinary tests, later ennobled with molds beneficial to human consumption. The preparation of the products is based on traditional and natural methods. The dried raw salami reaches maturity in at least 2 months, during which time it rests in a specially arranged room where temperature and humidity are controlled. The membrane of the products is natural, as are all the ingredients. Vitamin C is used to preserve the products, which makes the products have a 100% natural percentage.


Mix the flour with the baking powder.


From milk, eggs, salt and pepper is made a homogeneous mixture in which, gradually, flour is added, stirring continuously with the aim.


Add the cheese and Parmesan, then grate a little nutmeg for a stronger flavor and mix well.


The leek is cleaned, washed, discarding the green part and keeping only the white part and the middle one is dried, then cut into thin slices.

Preheat the oven to 180 ° C.

In a round shape, with a diameter of 22-24 cm. place the olives at equal distances, so that each slice contains one. For decoration, you can put a few slices of leeks or a few olives in the middle of the tray.


Pour â ‰ ˆ 1/2 of the composition on top, then place the salami slices, covering the surface as evenly as possible.


Pour the rest of the composition and sprinkle with leek slices on top.


Put it in the oven for 30 ..., and when it's ready (try it with a toothpick, when there is no crust left on it, the tart is baked), turn it over and leave it in the oven for a few more minutes, in order to even it out. the swollen part of the top (which will become the bottom of the tart).


Remove and place on a serving platter. It can be sliced ​​before or brought to the whole table, portioned at the time of serving.
Hot or cold, as an entrance.


Raw-dried salami, prepared at home: such a delicacy does not exist in stores!

Today we will tell you the wonderful recipe for homemade salami. In order for the salami to be delicious and have a pleasant texture, we recommend that you pre-cool the details of the meat mincer, the mixer bowl and the spatula, which you will use to prepare the meat composition in the freezer.

INGREDIENT:

-cattle or pork cheeks (beef thicker)

-3 g of ground black pepper

METHOD OF PREPARATION:

1.Wash and soak the mats in water.

2. Soak the bacon in cool water, then cut it into 1 cm thick slices. Put the prepared slices in the freezer for 60 minutes.

3.Cut the pork into cubes and put it in the freezer for 3 hours.

4. Pass the chilled meat through the meat grinder and cut the bacon into cubes.

5.Mix the meat, bacon, salt, white wine, ground black pepper, remaining spices and sugar in a deep bowl. Mix very well.

6. Using the special accessory for preparing sausages, evenly fill the tied mat at one end with the minced meat composition. After the filling is finished, tie the other end of the mat very well and tie it in places with food thread, to divide the large sausage into smaller pieces.

7. If air bubbles have formed on the surface of the salami, prick them with a toothpick and wrap them with food thread.

8. The salami should be hung in a dry and cool room. Allow it to dry for 5-8 days. It must lose 30-40% of its initial weight and become elastic.


Chicken legs marinated with potatoes and baked cherry tomatoes

& # 8211 2 upper legs of large chicken, 400 g potatoes, 12 cherry tomatoes, salt, pepper, water

We are preparing a marinade of 2 cloves of garlic cleaned and finely chopped, juice of 1 lemon, 100 ml of semi-sweet white wine, 3 tablespoons soy sauce, 3 bay leaves, 1 teaspoon black peppercorns, oregano, rosemary, dried dill, 1-2 tablespoons olive oil.

Salt and pepper the thighs. We put them in the marinade, in the fridge, for a few hours.

Peel the potatoes and cut into cubes.

In a tray for place the legs together with the marinade, put the potatoes around and the whole cherry tomatoes on top. Sprinkle with salt and pepper and pour 1 glass of water.

Put in the oven, over medium heat, sprinkling occasionally with the sauce from the pan, until the meat is browned and the potatoes are soft. Serve hot.


Ingredients for minipizza or pizette with salami, peppers and olives

  • - Pizza dough
  • - 200 g olives
  • - 200 g cheese or mozzarella
  • - 200 g of salami or bacon
  • - 200 g bell peppers
  • - Dried basil