Bresaola Arugula Panini with Balsamic Reduction

Bresaola Arugula Panini with Balsamic Reduction

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So I finally purchased my first Panini press, and it has transformed my world of sandwiches! My son returned from his month away at camp and asked me to make him lunch… so out came the press that we have both wanted forever, The Brevile Panini Duo! This creation of came together with the help of the balsamic reduction I made for my Buffalo burger.

Ingredients:

  • 2 pieces of white sandwich bread
  • 8 thin slices of Bresaola
  • 4 slices of manchego cheese
  • 4 slices of gouda
  • ½ cup of baby arugula
  • 1 tsp. balsamic reduction + ⅓ cup for dipping
  • 1 fried egg

Directions:

Be sure to butter your bread on the outside so it gets a nice crispy and moist exterior. Place the cheese closest to the bread one type on either side, and layer the arugula and bresaola on top of the cheese. Drizzle the 1 tsp. of the balsamic reduction. Merge the 2 halves and place on the panini press. Close the lid and slide the setting to toast. Meanwhile fry one egg in a non-stick skillet. Cook so whites are fully cooked, but the yolk is still runny.

Remove the melted sandwich after 4 minutes and cut in half. Place egg on top, and serve with the side of balsamic reduction.

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Pasta with Broccoli, Anchovies and Garlic

Pasta with Broccoli, Anchovies and Garlic

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Here is an easy anchovy and Broccoli pasta, with a bit of Manchego and red pepper flakes. This recipe serves 2 so be sure to adjust quantities as needed.

Ingredients:

  • 2 cups of small broccoli florets
  • 7 cloves of Garlic finely chopped
  • ¼ cup olive oil (EVOO)
  • ½ tsp of pepperoncini (red pepper flakes) * add more if you can handle the heat
  • 3 tbs anchovies cut into pieces
  • ½ cup finely grated Manchego cheese
  • Fettuccini for 2

In a large pot, boil water, and add salt. Place the broccoli florets and cook until tender but not over cooked. (At altitude about 5 minutes – less time needed at sea level). Remove broccoli and set aside. Add in the pasta. Cook pasta until al dente. While pasta is cooking, in a small sauce pan, on medium-low heat, add in the garlic, anchovies, and red pepper flakes. Cook at low heat, making sure the garlic does not brown. When pasta is finished, strain and set aside. In the large pot, add the oil garlic mixture and broccoli and cook until broccoli is coated. Add the pasta to the pot and stir, for a few seconds, making sure all of the noodles are covered with the oil and broccoli mixture. Place pasta into bowls and sprinkle the Manchego cheese. Mix in the cheese so it evenly covers the Fettuccini, and voila… a simple anchovy pasta dish.

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