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😉 Once again a nice gourmet sandwich. The umpteenth of my column "I PANINI LI FA MAX". Simple, tasty but also refined: a rich Autumn Sandwich with the Spalla of San Secondo.
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Abandon the idea that the sandwich is the stuff of losers! With Max, the Panino transforms a simple meal into a gastronomic, artistic experience with a great personality. With many autumn vegetables and today's main ingredient: the Spalla cotta di San Secondo.
#sandwich #spalladisansecondo #ipaninilifamax
I have a precise idea of what I want to recreate, express and tell through today's stuffed sandwich. Not just two simple slices of bread: today I'll tell you about a territory, that of Emilia, and its authentic autumn flavors.
I do it through a very particular cured meat: of all the products of the Parmesan tradition, the Spalla cotta di San Secondo is one of the most popular but still little known cured meats. Of a unique delicacy.
Spalla cotta di San Secondo is still handcrafted today by a few producers and all the procedures are done manually. For this reason the cooked Shoulders are all different from each other. Almost works of art with a limited edition.
Did I intrigue you? Did you already know it but were you looking for recipe ideas with Spalla cotta di San Secondo? You just have to find out what it is and how I decided to combine it. Let's go straight to the stove and ready to enjoy with the mouth but also with the eyes! 😉
🔥 PREPARATION:
00:00 Introduction to the recipe: Sandwich stuffed with Shoulder of San Secondo and autumn vegetables
00:17 Ingredients
00:53 Clean the pumpkin and cut it into thick slices. Cook it on the BBQ or on a griddle and season it with a pinch of coffee powder and sage
02:28 Let's get to know the Shoulder of San Secondo from greci.com/. Obtain slices of varying thickness but not too thin
04:37 Turn the squash to the other side and season with a pinch of salt
04:55 Let's get to know today's wine: Cantine Valdellovo's ZeroNove Brut Prosecco Superiore
05:39 Clean the mushrooms, cut them into slices and cook them in an iron pan with plenty of extra virgin olive oil and a clove of garlic cut in half. Season with salt, pepper and herbs
06:59 When cooked, lift the squash and place it in a glass. Add some mustard and blend it coarsely
07:58 Prepare the salad with baby spinach, pine nuts, raisins and extra virgin olive oil
08:11 Cut two slices of walnut bread. Raise the mushrooms and keep them in a bowl, then make the shoe in their oil with the slices of bread. Cut a few slices of fiordilatte and place it on a slice of bread. Then toast the bread to melt the fiordilatte
09:41 Raise the slices of bread and plate the one with the fiordilatte. Season it with the crispy mushrooms, the slices of Spalla di San Secondo, the pumpkin sauce and the spinach salad. Close the sandwich with the other slice of bread
11:15 Tasting moment: cut this crazy autumn sandwich in two and let yourself be carried away on an adventure among the tastes of Emilia Romagna! Do it again and tell me how it is 😉
🍝 INGREDIENTS:
Shoulder of San Secondo from greci.com/
Walnuts Bread
Milk cream
Pumpkin
Mushrooms
Herbs
Spinach
Pine nuts
Raisins
Extra virgin olive oil
salt
Pepper
Garlic
Coffee powder
Mustard
🔴 For this recipe you might need:
- Colored bowls: amzn.to/3q25R9A
- Iron pan 28 cm: amzn.to/3kyvm1K
- AMAZON LIST: amzn.to/3pADwqv
SPECIAL THANKS 🙏
🐷 “SHOULDER OF SAN SECONDO by GRECI Industria Alimentare
Website: greci.com/
Facebook: / greciindustriaalimentare
Instagram: / greci_industriaalimentare
#greci #greciindustriafood #cookingwithGreeks
🍷 ZeroNove Brut | Valdobbiadene Prosecco Superiore from Cantine Valdellovo
Shop online: valdellovo.com/shop-vini/
PROMO: take advantage of the 10% discount for online purchases of Valdellovo Wines (except for Sey0), by entering the code CHEFMAX10
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