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Bacon and rosemary sandwiches

Bacon and rosemary sandwiches

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Bacon and rosemary sandwiches recipe of 01-07-2016 [Updated on 04-07-2016]

Panini with bacon and rosemary are soft and fragrant morsels, and obviously very good: those classic sandwiches that end up as soon as they are brought to the table. A "lighter" and more aromatic version of the classic Neapolitan sandwiches that I usually prepare but which conquered everyone at the first taste, by now Ivano asks me for them very often, and when I can I gladly satisfy them.
You can also find this recipe in my second cookbook "Misya's menus 2", in the chapter on the finger food dinner: in fact they are really tasty morsels to eat in a couple of bites :) So girls, are you out of school for your puppies? Elisa has been home for a while and between an outing at the park with her grandparents and a few days stolen from the sea with us, she is "poking around". Today, however, she will go to a summer camp near her home together with a friend of hers, sports, inflatables and swimming pool are the proposed activities, I'll see if I like it that way to keep her busy in the morning in a playful activity;) That's all for today, I leave you to the recipe for these tasty sandwiches and we'll read later: *


How to make bacon and rosemary sandwiches

Dissolve the yeast in the slightly warm milk.
Put the flour and half of the pecorino in a bowl and pour the milk in the center.

Start kneading, then add the softened butter and salt.

Knead until you get a soft dough, then let it rise for 1 hour and a half.

Once doubled in volume, add the pancetta, the rosemary (if you prefer you can chop it lightly) and the remaining pecorino.

Knead to mix all the ingredients well.

Then divide the dough into balls, placing them gradually on the baking sheet covered with parchment paper.
Let it rise again for 1 hour, then brush with a little oil and bake in a preheated convection oven at 200 ° C for about 15 minutes.

Let your bacon and rosemary sandwiches cool and serve.

And this is the video :)

Bacon and Rosemary Sandwiches - Recipes

It's the chef's author sandwich Marco Bistarelli created for Negroni. L & rsquoidea for the realization of this sandwich derives from the ingredients used, eggs and bacon, which recall the tradition of breakfast in Anglo-Saxon countries. The creative reinterpretation replaces bacon with a classic of Italian delicatessen, pancetta di Zibello, and adds local ingredients such as borage, aromatic herbs and spring onion. Fundamental to the success of this sandwich is the bread, which must initially be soft in order to make it crunchy on the outside by baking it in the oven for a couple of minutes at 190 & deg. The crunchy feeling on the outside and soft and delicious on the inside make this sandwich the true essence.

For 4 people

  • 4 sandwiches
  • 4 whole eggs
  • 4 slices of bacon from Zibello Villa Gambara Negroni
  • thyme, marjoram, rosemary, sage, tarragon
  • 1 spring onion
  • 300 g of borage

Heat the sandwiches in the oven at 180 ° for four minutes until crisp. At the same time an omelette is prepared with aromatic herbs chopped with a knife and fresh onion cut very thin. Make sure that the omelette has a thickness of 4 millimeters.
Let it brown for a few seconds in a non-stick pan. In another pan, brown a slice of pancetta di Zibello a couple of mm high on both sides.
The previously washed borage leaves are then sautéed in a pan with a drizzle of garlic oil. At this point the sandwich is made up. The Zibello pancetta is placed on the base, the square omelette is cut to the size of the sandwich and the borage leaves and a few pieces of fresh spring onion are placed on top.
Before serving it is recommended to slightly heat the sandwich.


As the name implies, pancetta is obtained from the belly of the pig which is left to mature for about twenty days covered with aromatic spices. Depending on the region of preparation or the quantity / quality of the lean part inside the fatso, we will get the classic pancetta typical of the central regions of Italy or the & quotrigatino & quot, typical of Tuscany.For the moment I focus on the pancetta for which, obviously, I started with the main ingredient: bacon!

In fact, it all started when, at the supermarket, I found a nice piece of fresh bacon. which I tried to turn into cured bacon.

The result was more than good and so I decided to deepen the "knowledge" of these foods. Below I will report the procedure I used and some indications (shown below) that, instead, I found on the Internet and that I will make mine in a future preparation.


Check that there are no bristles on the rind, sear them if necessary and rinse the bacon well.

Prepare a very fine mixture for the tanning (it seems to say so.) Made from: coarse salt, pepper and, optionally, juniper, thyme and rosemary, sage and bay leaf. Put a little mince in an airtight box and place the bacon on the side of the rind, massage the rest of the meat with the mince and then sprinkle it with what remains. P.S. some also put a clove of crushed garlic in the mince. boh!

I prepared a mixture with plenty of salt, pepper and a few juniper berries. With this mince I massaged the bacon well (on the side without the rind).

Close and leave to mature for 7-10 days in the refrigerator. after this time, open the box and remove the liquid (about 1 cm), rinse the bacon (also using white wine), dry it well and put it to stew in the oven at 25 ° C for about 12 hours (turn on the oven in minimum, as soon as it reaches temperature, turn it off and put the meat inside, leaving only the light on).

Prepare a mixture of aromatic herbs and pepper (no salt), cover the bacon and put it back in the fridge covered with a cotton cloth or absorbent paper. Wait about ten days and then. At the request of the family, half the piece is already finished to season homemade pici with tomato, bacon and pecorino.

Bacon and Rosemary Sandwiches - Recipes

What I am showing you today is the recipe for Crescente alla Pancetta (which can also be replaced by ham, the famous & # 8220ranzett & # 8221 of which I always speak here). Delicious, very tasty, excellent as an appetizer accompanied by a good glass of white wine served chilled, better if enlivened by lively bubbles.

500 g of flour 00
250 g of water approximately
25 g of yeast
150 g of bacon or grossino chopped raw ham
50 g of lard
8 g of salt
Half a teaspoon of sugar
1 tablespoon of chopped fresh rosemary


What a beautiful holiday LAURA !!
Welcome back!

what a delight, I've never eaten them, I want to try them as soon as possible !! compliments!

The cresente was excellent, the holiday was beautiful. lovely music. and wonderful gluttons. happy weekend Luisa

This comment has been deleted by the author.

I have to try this delicacy! a big kiss

Can I dive into your blog to enjoy a wonderful grow?
Thanks for reporting the farm, it's always nice to know beautiful places where someone has been there. you never know that you are going for a ride in those places.
Big kisses

Cioa! Well sure you've been shooting lately huh ?!
Superb photo of husband and son with Bauli products !!
But what goodness these crescentines: soft, tasty and fragrant!
an idea to be copied as soon as possible.
kiss Kiss

tesò nn you know how much I like this appetizer section because in view of birthdays banquets and various parties already planned I will have to take inspiration like these really tasty pancetta growing. and yes, the little one promises more than good. it's a love !! kisses imma

But you want to tell me that you came to Verona and you didn't tell me anything. I can't believe it, I would have come to hear the concert. Don't ever do it againùùùùùùùùùùù. Beautiful recipe, as always

The apetizers always serve on a thousand occasions so they are welcome! I envy your tours and the beautiful places you visit!

@ Raffy try it is good good.

@ Sweetmaremma if you try it, don't give it up anymore: D

@ Simo that farm is splendid, to be really taken into consideration if you go over there!

@ Manuela and Silvia already turns us around often. we are like spinning tops: D

@ Imma take a cue as well. So you don't make me feel guilty considering I draw heavily from your blog: X

@ Aldarita we were in doubt until the same morning. then viaaaa impromptu last minute departure and without Pc to warn. or better with pc but without connection :( I have to do is blessed key. But it is rumored that in autumn we will be back: X

@ L & # 39Albero della Carambola I would live by Appetizer: D

Goodbye dearest,
I do not know what to choose between bacon and gorgonzola, when it refreshes, for now both for the heat and for. the flab. the oven went on vacation for a while, I will definitely try them in a multi-flavor version.
how nice Junio ​​diving and the & # 39spesona & # 39 at Bauli. spectacular. and it is really true. like father Like Son. be proud of it!
I embrace you all
when among your laps you will also come here with us I will welcome you in a & # 39delicious way & # 39) ha ha ha.

The pancetta growing is really delicious!

@ Dida siììì you should try the & quotmultigusti & quot version! Spesona alla Bauli is always a party because you get lots of goodies at discount prices, which never hurts! : X

Sandwiches with olives and rosemary: when goodness meets tradition.

Milan, 6 pm. A young woman buys a bag of michette (typical local sandwiches) to prepare her husband's lunch the next morning.
Milan, 6.30 amThe young woman prepares an omelette and is about to cut the sandwich. The knife breaks.

Seriously, the question Bread & amppanini quass & ugrave & egrave really disheartening! The bread that is found has little salt, the next day it is already very hard and seems to be produced only with semolina, moreover the crust is rubbery. In short, a tragedy! Nothing to do with the bread we are used to & hellip but instead of despairing I decided to overcome the hesitation I had in making bread at home and I got busy.
All efforts were made to make the hubby happy, who suffered from a lack of bread much more than me!
So I started studying bread making trying to learn the secrets for a perfect sandwich.
The starting point is the flour: you need a flour suitable for long leavening, with a high percentage of proteins capable of providing, after an energetic kneading, the gluten network necessary for perfect bread making.

I used a flour 0 (400 g) mixed with a re-milled semolina (200 g).

These olive sandwiches lasted 4 days without hardening even a little. You can make them smaller or give them the shape of breadsticks for a party, or freeze them once cooled.
They are the classic & ldquosfiziosi & rdquo sandwiches to eat on any occasion, for example in a dinner with friends or when you want to pamper yourself a bit!
I preferred the more delicate white olives to black olives. However, the black ones give a more rustic flavor.

Going to the bakery I noticed that the typical bread of these areas is a sort of very flattened ciabatta, practically zero crumb. Comparing it filled with dear peasant bread, tall, very high and with a black and crunchy crust, was a moment.
As a child, one of the typical snacks was a slice of bread with a tomato rubbed on it, oil and salt. I think it's one of my comfort foods! The scent of freshly baked bread gives me the feeling of home, the enveloping one, of winter Sundays, when my father prepared it.
Returning to us, remember that each bread has its own rising times, a bit like people, so I preferred to start with these sandwiches that don't require much attention and care.
Let's begin!

What you will need

* Flour 0 440g
* 200g re-milled semolina flour
* Milk 100g
* Master Baker Yeast 1 sachet
* Extra virgin olive oil 20g
* Sugar 1 tsp
* Salt 2 tsp
* Pitted green olives 100 g
* Rosemary to taste

In a bowl, mix the two flours with the yeast and sugar. Add the milk and water and give it a quick stir. Chop the olives and rosemary and add them to the dough along with the salt. Knead vigorously for about ten minutes, until you get a smooth ball. Cover with a clean cloth and let rise for an hour until doubled.
Once doubled, form balls of about 50 g in weight and let them rise again for half an hour.
After this time, bake at 180 & degC until the surface appears golden.

Thermomix method

Add all the ingredients to the mixing bowl and knead for 5 minutes at high speed.

Put the dough in a bowl, cover with a cloth and let it rise until doubled.
Once doubled, form balls of about 50 g in weight and let them rise again for half an hour.
After this time, bake at 180 & degC until the surface appears golden.

Rabbit in white wine and bacon

Rabbit with white wine and bacon is a tasty second dish, made with the delicate and precious rabbit meat, which is well suited to both baked and stewed preparations, as in this case. The champignon mushrooms and bacon further enrich this dish making it tasty and appetizing.

To make this dish, you will need a good meat broth. If you want you can make it following the recipe: // 1580 Meat broth that you find in the basic preparations section. If you prefer vegetable broth instead, you can follow the recipe: // 3043 Vegetable broth.

To prepare the Rabbit with white wine and pancetta, start by heating 5 tablespoons of oil in a large saucepan over high heat and as soon as it is hot, fry two cloves of garlic and 120 g of diced sweet bacon, for 3 -4 minutes, stirring often.

To cook this rabbit, I personally often use this that is a high tinned copper casserole, which maintains the temperature perfectly.

At this point, add 1 kg of rabbit into pieces and let it brown slightly, stirring it often.

Wet everything with 250 ml of dry white wine and add 2 sprigs of rosemary, then let it cook until the alcoholic smell of the wine is gone.

Now continue cooking for about an hour, adding a little hot meat broth when you see that the liquid dries too much.

When there are 20-25 minutes left at the end of cooking, add 200 g of sliced ​​champignon mushrooms, season with salt and finish cooking.

Dice the bacon and olives. Chop the rosemary. Mix the yeast with the sugar and set aside until the yeast becomes liquid. Melt the butter. Mix the flour with the salt. Stir in the butter, yeast and milk and knead for approx. 10 minutes until a homogeneous mixture is obtained. Divide the dough into three. Mix a third with the pancetta, a third with the olives and the rest with the rosemary. Divide into smaller portions and form sandwiches. Cover with a damp cloth and let the dough rise twice as much at room temperature.

Preheat the oven to 200 ° C. Arrange the sandwiches in a baking tray lined with baking paper. Beat the egg and brush the sandwiches twice. Let it sit for 10 minutes. Bake the rolls in the center of the oven for approx. 20 minutes. Remove from the oven and let them cool completely.

Bismarck burger

Delicious sandwich enriched with bacon and fried egg, theBismarck burger, dedicated to the famous German Chancellor, is like so many other dishes that evoke this figure (for example the Bismarck pizza or the Bismarck steak) a rather robust complete dish. Preparing it at home is very simple and the result is certainly satisfying. Here she is easy easy recipe.


1) Make the meatballs. Chop the leaves of 1 sprig of Rosemary with 1 clove of garlic skinned and 1 spring onion. Transfer the flavor mix to a bowl with 500g of good quality mixed ground beef or 250g of beef pulp ground and 250 g of pork pulp ground. Add 2-3 tablespoons of parmesan grated Reggiano cheese, little walnuts muscat, salt And pepper and mix well so as to obtain a homogeneous mixture, if needed you can also add 1 tablespoon of breadcrumbs.

2) Shape the burgers. Divide the mixture into 4 equal-sized meatballs. Put the pastry cutter on a sheet of parchment paper and insert 1 meatball into it, crush it with the back of a spoon and remove the pastry cutter. Make the other 3 burgers with the same process. Alternatively, you can use a potato masher with the bottom lined with a baking sheet or with the special hamburger tool. Then turn each Hamburger with 2 slices of bacon or of bacon.

3) Cook the burgers. Heat in a little non-stick pan extra virgin olive oil and cook the Hamburger over medium heat 4-5 minutes on each side. Turn off, save the cooking juices, drain the burgers from the pan and keep them warm. Size 4 large Sesam bread in half, horizontally, and toast them, from the cut side, on a hot plate or pan without seasonings.

4) Cook the fried eggs. Break 4 egg and separates the yolks from the whites, keeping the first in half shells arranged in egg cups. Heat 30 g dthe butter in the pan where you cooked the burgers. Merge the 4 egg whites and, when they start to solidify, make 4 hollows in the center with a spoon. Adjust the egg whites of salt and add the 4 yolks, 1 at a time, into the recesses. Cover with the lid for 30 seconds, turn off and sprinkle with pepper. Then trim the egg whites of the 4 fried eggs with the pastry cutter.

5) Complete the sandwiches and serve. Lay out the basics of sandwiches toasted in the dishes, add the Hamburger and cover them with fried eggs, helping you with a shovel. Place the top of the bun diagonally over the Bismarck burger and serve, as desired, with new salads or crispy French fries.

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Bacon and Rosemary Sandwiches - Recipes

Bacon sandwiches

  • 400 g of flour 00
  • 200 g of bacon
  • 1 sprig of rosemary
  • 25 g of brewer's yeast
  • olive oil
  • salt

Very finely chop the bacon and rosemary needles and put them together in a bowl.
Dissolve the brewer's yeast in half a glass of warm water.
Put the flour on the work surface, add a little salt and mix then make the source and pour the water with the yeast, 4 tablespoons of oil and the chopped bacon and rosemary.
Knead for a long time with your hands, adding the lukewarm water needed to obtain a smooth and consistent dough.
Detach pieces of dough and create balls the size of a mandarin then arrange them very far from each other on a baking sheet covered with baking paper.
Cover the pan with a cloth and a woolen cloth and let them rise until doubled in volume.
Bake the rolls in a preheated oven at 180 & # 176 for 30 minutes.