Smbolo Pulsador Food

SICILIAN TIMBALLO

Steps:

• Get authentic Sicilian Anelletti Pasta HERE Make the Crust: In a stand mixer, add the flour, salt and the butter cut in cubes. Let the flour absorb all the butter. Add the eggs and let them mix well. Add enough milk (about 1/4 + Cups) until you have a firm ball of dough. Let it rest. Prepare the Eggplant: Wash, peel and slice the eggplant longways about 1/4" tick. Lightly fry all the eggplant slices in olive oil and set aside. Boil the Pasta: In salted water, cook the Anelletti pasta to just before Al Dente. Drain the pasta, blanch it with very cold water and set aside. Make the Meat Sauce: Add 3 Tbs of EV olive oil in a pot followed by the garlic. Once the garlic turns blonde, add the chopped meat. Let the meat brown and add the white wine. Let the alcohol evaporate and add the bay leaves to be removed once the sauce has cooked and cooled off. Add salt and Peperoncino, as desired, and the fresh parsley. Add the crushed tomatoes and the peas. Let the sauce cook for about 5 mins., set aside to cool. Assembly the Timballo: Pre-heat the oven to 350F. Butter and flour a 9" spring-form pan. Mix the pasta and the meat sauce. Take the dough and split it 60/40. Take the larger piece of dough and roll it with a pin to about 1/4" thick and large enough that will line the bottom and the sides of the pan. Place the rolled dough in the pan and cut any excess dough overflowing from the sides. Line the borders of the pan with slices of eggplant with half hanging from the sides of the pan. Line the bottom of the pan with eggplant as well. Line the bottom with a layer of mozzarella. Cover the mozzarella with a layer of pasta until midway into the pan. Add a layer of eggplant and a layer of mozzarella. Cover to the top with pasta to form a little dome. Add another layer of mozzarella and flip over it the eggplant hanging from the sides of the pan. Roll the remaining dough to 1/4" and place over the pan to seal the entire Timballo. Cut any excess dough hanging from the sides and with your fingers seal the bottom and top dough together. Decorate the top of the Timballo as desired and give it a good coating of egg wash. Bake for about 1 to 1 1/4 hours until you have the desired color on top.

PORTOBELLO BURGERS

Steps:

• Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
• Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
• In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
• Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.

PORTOBELLO BURGER

Steps:

• Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
• When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
• Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.