Sometimes, even if you are just at home, you might fancy something a little different for lunch: quick, but delicious and tasty. Speed is not always synonymous with low quality food, and this bread roll is a perfect example. Its ingredients are inspired by a trip to Belgium, a country in northern Europe where the influence of neighbouring France and the smell of the North Sea are both felt, combined in a wide choice of attractive and aromatic street food. An example of this riot of northern European flavours and fragrances is this sandwich, slightly warmed and filled with some lovely goat’s cheese, caramelized onions, tomatoes in oil and raw mushrooms. Perfect eaten with a nice dark beer. You only have to close your eyes and dream of Belgium with us.
"Cheese and black pepper" Handmade taralli
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Taralli with raisins and onions
Taralli with turmeric and chia seeds
Mini kit friselline and sun-dried tomato pâté
Dairy Mix: burrata, mozzarella, primo sale, stracciatella, mini balls of mozzarella cheese
“Lampascioni” wild onions in oil
Handmade Potatoes and Rosemary Taralli
Cut the onion into 0.5cm thick slices. Caramelize the onions in a pan for about 10 mins with a little olive oil, some salt and brown sugar - add a little water if necessary. Cut the mushrooms into thin slices. Sliced the goat’s cheese into 1cm thick slices. Halve the bread roll. Spread the rolls with a little mayonnaise and mustard. Place the caramelized onions and tomatoes in the roll. Add the slices of goat’s cheese. Finish the sandwich with slices of raw mushroom. Serve the sandwich after heating it in the oven at 200°C for 4 min.
Arrange the mushroom slices on top of the other ingredients, place the second half of the bread roll on top and warm in a preheated oven for a few minutes at 200°C