INGREDIENTS
- – Grilled portobello mushrooms (8 to 10 cm in diameter) 8 items.
- – Polpeta in 1 cm sheets.
- – Purple onion in julienne 1 unit.
- – Garlic in skinny slices 1 unit.
- – Thyme 1 twig.
- – White wine.
- Romesco sauce:
- – Giant crimson bell pepper 1 unit.
- – Tomatoes perita 3 pcs.
- – Peeled almonds or hazelnuts 1/2 cup.
- – 1 or 2 slices of bread.
- – Garlic cloves 5 items.
- – Candy paprika 1 tsp.
- – Cayenne pepper or floor chili 1 tsp.
- – Pinch of salt.
- – Wine vinegar 2 tbsp.
- – Oil 1/2 cup.
- Focaccia:
- – Flour 0000 500 g.
- – Contemporary yeast 15 g.
- – Sal 1 cda.
- – Water 300 cc.
- – Olive oil 75 cc.
- Extras:
- – Coarse salt 1 tbsp.
- – Candied cherry tomatoes.
- – Black olive with out pit 1 handful.
- – Purple Onion.
- – Romero.
We do not need to tempt you.. However have a look at this portobello sandwich with romesco sauce and basic foccacia observe the recipe beneath and revel in it at residence
cooking-recipesvegetarianrecipe
PROCEDURE:
1. Marinate the mushrooms with just a little herbs, crushed garlic and olive.
2. Cook dinner the skinless mushrooms with just a little oil, first on the hole facet. Season with just a little salt. Flip over and add the polpets into the outlet.
3. Then again, sauté the onion with salt till it browns just a little. Add the sliced garlic and season with the thyme. Add just a little white wine.
4. For the romesco sauce, burn the tomatoes and bell pepper within the oven. Peel them and reserve.
5. Toast the almonds and the bread reduce into cubes.
6. Cowl the garlic with aluminum foil and confit within the oven.
7. Mix every part in a mixer glass: the garlic puree, the peeled tomatoes and bell peppers, the toasted bread and the almonds, seasonings and the wine vinegar.
8. Combine every part collectively, including the oil little by little.
9. For the foccacia, make a crown with the flour and salt the surface.
10. Within the middle add the shelled yeast, water and oil. Start to unite the dough and when it takes, knead for a number of minutes till you receive a easy dough.
11. Relaxation coated at room temperature till double rise.
12. To assemble, place in a roasting pan with an olive base and stretch along with your fingers with out urgent.
13. Unfold with olive, sprinkle with coarse salt, gently embed the tomatoes and olives within the areas sunken by your fingers, just a little onion and taste with rosemary.
14. Bake in a robust oven for about 20 minutes or till golden.
