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Vegetarian sandwiches · GialloZafferano.com

• 0:00
  Speaker 1: These vegetarian sandwiches offer three different fillings, a chickpea and
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  Speaker 1: dried tomato cream with honey mushrooms, a basil and mint
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  Speaker 1: pesto with mozzarella, roasted cherry tomatoes and Tajaska olives, and
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  Speaker 1: a soft scrambled egg and goat cheese cream with grilled zucchini.
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  Speaker 1: You obtain about twelve small sandwich triangles. Preparation time is
• 0:22
  Speaker 1: about twenty minutes. Cooking time is about twenty minutes. You
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  Speaker 1: serve for people. For the chickpea cream sandwiches, you need
• 0:32
  Speaker 1: one hundred grams of pre cooked chickpeas about zero point
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  Speaker 1: six cup, fifty grams of dried tomatoes, about one and
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  Speaker 1: three quarter ounces, one hundred grams of honey mushrooms preserved
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  Speaker 1: in oil, two slices of sandwich bread. For the pasta sandwiches,
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  Speaker 1: you need one hundred fifty grams of fior de la
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  Speaker 1: te mozzarella cheese, eighty grams of cherry tomatoes, about half
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  Speaker 1: a cup oregano, fine salt and black pepper as kneaded,
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  Speaker 1: twenty grams of pitted Tajasca olives, two slices of sandwich bread,
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  Speaker 1: fifty grams of parmigiano jano petio cheese, twenty grams of
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  Speaker 1: pine nuts, fine salt, as kneaded, one hundred grams of basil,
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  Speaker 1: twenty grams of mint, fifty millimeters of extra virgin olive
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  Speaker 1: oil about three and a half tablespoons. For the egg sandwiches,
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  Speaker 1: you need one hundred grams of zucchini, two eggs fine salt,
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  Speaker 1: as kneaded, twenty grams of parmigianore jano petio cheese, ten
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  Speaker 1: grams of fresh liquid cream, about two teaspoons, one hundred
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  Speaker 1: grams of fresh goat cheese, chives, as kneaded, two slices
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  Speaker 1: of sandwich bread. Start with the oven roasted cherry tomatoes.
• 2:00
  Speaker 1: Wash the cherry tomatoes, dry them, and cut them in half.
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  Speaker 1: Arrange them on a baking sheet with the cut side
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  Speaker 1: facing up. Season with fine salt, extra virgin olive oil, oregano,
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  Speaker 1: and black pepper. Bake at three hundred ninety two degrees
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  Speaker 1: fahrenheit for about twenty minutes. When they are ready, remove
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  Speaker 1: them from the oven and let them cool slightly. Prepare
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  Speaker 1: the basil and mint pesto. Put the pine nuts and
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  Speaker 1: the parmigiano regiano cheese in a food processor, pulse briefly,
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  Speaker 1: add a pinch of salt. Add the well washed and
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  Speaker 1: well dried basil leaves and mint leaves. Pour in all
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  Speaker 1: the extra virgin olive oil. Blend in short bursts, pausing
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  Speaker 1: briefly so the mixture does not overheat and keeps color
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  Speaker 1: and aroma. Stop when you obtain a homogeneous pesto with
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  Speaker 1: a slightly rustic texture, set it aside. Prepare the chickpea
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  Speaker 1: and dried tomato cream. Put the pre cooked chickpeas and
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  Speaker 1: the dried tomatoes in the food processor. Start blending if kneeded.
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  Speaker 1: Add a little water at a time, only as much
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  Speaker 1: as needed to help the blades. Do not make the
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  Speaker 1: mixture too runny. You must obtain a thick, homogeneous cream
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  Speaker 1: that spreads easily on the bread. Set it aside. Prepare
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  Speaker 1: the zucchini. Slice the zucchini lengthwise with the mandolin into
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  Speaker 1: thin slices about one eighth of an inch thick. Grill
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  Speaker 1: the slices on a hot grill on both sides until
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  Speaker 1: they are soft and show light grill marks. Transfer the
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  Speaker 1: grilled zucchini to a container. Season with extra virgin olive
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  Speaker 1: oil and fine salt. Let the slices, rest so they
• 3:44
  Speaker 1: absorb the flavors until.
• 3:46
  Speaker 2: You use them. Prepare the scrambled eggs. Break the eggs
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  Speaker 2: into a bowl. Add fine salt, the fresh liquid cream,
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  Speaker 2: and the grated Parmigiano regiano cheese. Beat everything with a
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  Speaker 2: fork until you obtain a uniform mixture. Pour the mixture
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  Speaker 2: into a non stick pan. Cook over medium heat, stirring
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  Speaker 2: during cooking. Leave the eggs soft and creamy, do not
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  Speaker 2: overcook them.
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  Speaker 1: Transfer the scrambled eggs immediately to a bowl. Add the
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  Speaker 1: fresh goat cheese and the chopped chives. Mix until you
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  Speaker 1: obtain a creamy mixture. Slice the fiord the Lata mozzarella cheese.
• 4:28
  Speaker 1: When all preparations are ready and the cooked ingredients have
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  Speaker 1: cooled slightly, assemble the sandwiches. Place three slices of soft
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  Speaker 1: sandwich bread side by side on a cutting board. On
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  Speaker 1: the first slice, spread the chickpea and dried tomato cream
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  Speaker 1: in an even layer over the entire surface. On this cream,
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  Speaker 1: place the well drained honey mushrooms preserved in oil, distributing
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  Speaker 1: them evenly. On the second slice, spread the basil and
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  Speaker 1: mind pesto. Arrange the slices of fior the lata mozzarella
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  Speaker 1: over the pesto. Place the oven roasted cherry tomatoes on top.
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  Speaker 1: Finish with the pitted tajasca olives, well drained, spreading them
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  Speaker 1: over the surface. On the third slice, spread the creamy
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  Speaker 1: mixture of scrambled eggs, goat, cheese, and chives in an
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  Speaker 1: even layer. Lay the grilled zucchini slices on top, covering
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  Speaker 1: the whole surface. Cover each prepared slice with another slice
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  Speaker 1: of sandwich bread. Press gently with your hands just enough
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  Speaker 1: to compact the fillings without crushing them and without making
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  Speaker 1: them speel from the edges. With a sharp knife, cut
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  Speaker 1: each sandwich along both diagonals so you divide it into
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  Speaker 1: four triangles. Proceed in the same way with all three fillings,
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  Speaker 1: so you obtain twelve vegetarian sandwich triangles. Serve the sandwiches
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  Speaker 1: shortly after preparation so the bread remains soft and does
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  Speaker 1: not absorb too much moisture from the fillings.