The BEST Muffuletta Sandwich Ever #NewOrleansstyle
This not so typical ham and cheese sandwich is worth trying! The dressing and the bread make this sandwich different from all the rest!!
Ciabatta bread
ham
turkey
hard salami
provolone cheese
green olives
lots of garlic
dried oregano
fresh parsley
EVOO
to make the dressing:
chop up olives, garlic and fresh parsley
add oregano
mix together in a bowl/let marinate for 2-4 hrs.
spread over bread, eat or heat and serve
Sándwich Muffuletta. ¡MUY FÁCIL!
Compra mi libro de recetas COCINA PARA TRIUNFAR en este link
Mi sartén Tefal Aroma 24 cm
Batidora de varillas para bizcochos y pan Suscríbete a mi canal. Novedades todas las semanas!
Bocadillo o sándwich muffuletta. Este bocadillo es originario de Nueva Orleans y se prepara con el pan muffuletta. Lleva encurtidos, salami, mortadela y queso. Con uno de estos bocadillo salen 4 raciones muy completas, quizá hasta más. Puedes adaptarlo a tu gusto con lo que más te guste ;).
La receta la he sacado del libro Los mejores bocadillos del mundo (varios autores). Parece ser que se ha agotado en amazon.
Receta del pan muffuleta en este vídeo (es muy fácil y apenas requiere amasado)
Ingredientes:
1 pan muffaletta
200 g de salami
200 g de mortadela de Bolonia
200 g de queso provolone
400 g de encurtidos variados (zanahoria, pimiento,
pepinillos, coliflor, cebolletas, alcaparras)
200 g de aceitunas rellenas
12 anchoas
Para el aliño: aceite de oliva, vinagre, sal, orégano, perejil
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Visita MI BLOG ANNA RECETAS FÁCILES
Contacto: anna@annarecetasfaciles.com .
Para comprar levadura seca de panadero
Cacerola ovalada de pyrex
Mallorcas with Bryan Ford | At Home With Us
Today, @artisanbryanford is having us over to make mallorcas! The recipe’s from his cookbook, New World Sourdough, and be warned: you are guaranteed to eat more than one at a time. GET THE RECIPE ►►
INGREDIENTS
LEVAIN BUILD
75 grams mature sourdough starter
100 grams bread flour
50 grams whole-wheat flour
150 grams warm water
FINAL DOUGH MIX
100 grams eggs
100 grams cold milk
200 grams levain
100 grams light brown sugar
5 grams grated lemon zest
1 gram vanilla extract
100 grams unsalted butter, cubed
400 grams bread flour
100 grams all-purpose flour
6 grams salt
Boiling water, for proofing
FILLING & TOPPING
50 grams unsalted butter, at room temperature
5 grams granulated sugar
Confectioners' sugar, for topping
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
5 Puff Pastry Recipes | Quick & Easy Appetizers
Recipes Below!
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Garlic Parmesan Twists
1 sheet puff pastry
2 tbsp salted butter
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated
In a small saucepan melt butter. Add garlic and parsley & cook for 1-2 min. Remove from heat. Lightly flour your surface and roll out puff pastry into a large rectangle. Use a pastry brush to brush butter mixture over the surface. Using a pizza cutter or sharp knife, cut pastry into strips. Twist each strip 2-3 times & place them on a parchment-lined baking sheet. Sprinkle with grated Parmesan cheese. Bake at 400°F for 15-20 min or until twists are golden brown.
Spinach & Artichoke Cups
1 sheet puff pastry
2 tbsp butter
1 clove garlic, minced
2 cups baby spinach, chopped
½ cup artichoke hearts, finely chopped
6oz cream cheese
salt and pepper to taste
2 tbsp Parmesan cheese, freshly grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add spinach & cook for 2-3 min or until it’s completely wilted. Add artichoke hearts & cream cheese. Cook, stirring frequently, for 2-3 min or until cream cheese is completely melted. Season with salt and pepper to taste. Remove mixture from the heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Use a pizza cutter to cut pastry into 12 equal squares. Place a piece of pastry into each cup of a well-greased muffin tin. Spoon 1-2 tablespoons of the spinach and artichoke filling into the centre of each cup. Brush the exposed puff pastry dough with beaten egg & top each cup with a sprinkle of Parmesan cheese. Bake at 400°F for 20-22 min
Mushroom, Thyme & Goat Cheese Pinwheels
1 sheet puff pastry
2 tbsp salted butter
2 cups mushrooms, finely chopped
1 tsp fresh thyme leaves
salt and pepper to taste
½ cup goat cheese, room temperature
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add mushrooms & cook for 5-7 min or until mushrooms have released all of their moisture & begin to brown. Add fresh thyme a cook for another minute. Remove mushroom mixture from the heat & set it aside. Lightly flour your surface and roll out puff pastry into a large rectangle. Gently spread goat cheese over the top of the puff pastry. To prevent the dough from tearing, ensure that your puff pastry is very cold (straight from the fridge) & your goat cheese is at room temperature. Spread mushroom mixture evenly over top. Starting at one end, gently roll your puff pastry until it forms a log shape. Refrigerate it for 15-20 minutes before cutting it into ½ inch discs. Place each disc on a parchment-lined baking sheet & brush with egg wash. Bake at 400°F for 15-20 min
French Onion Puffs
2 sheets puff pastry
2 tbsp salted butter
2-3 yellow onions, finely sliced
1 tsp fresh thyme leaves
¼ cup beef broth
salt and pepper to taste
2-3 tbsp Gruyere cheese, finely grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add onions & cook, stirring often, for 20-30 min or until they are caramelized. Add fresh thyme and beef broth and cook for another 2-3 min or until most of the beef broth has evaporated. Remove mixture from heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Cut the dough into small squares; about 2”. Transfer the squares to a parchment-lined baking sheet & brush with egg wash. Gently spoon filling into the centre of each square. Bake at 400°F for about 15 min. After 15 min, remove them from the oven and sprinkle on the Gruyere cheese. Bake for an additional 5 min or so.
Blue Cheese, Fig & Walnut Blossoms
1 sheet puff pastry
¼ cup blue cheese, crumbled
3-4 fresh figs, thinly sliced
¼ cup walnuts, chopped
1 egg, beaten
Lightly flour your surface and roll out puff pastry into a large rectangle. Cut the dough into small squares; about 3”. Transfer the squares to a parchment-lined baking sheet and pull each corner into the centre, pressing to secure. Brush the pastry with egg wash. Top each with a slice of fig, crumbled blue cheese & chopped walnuts. Bake at 400°F for 15-20 min
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