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Ciccetti - Bresaola Röllchen mit Rucola und Käse gefüllt

Cicchetti Bresaola rolls with rocket

July 6th, 2019 | starter

These Cicchetti rolls are easy to prepare and eye-catching on any Cicchetti buffet. Simple, honest finger food, what more could you want?

Cicchetti Bresaola rolls with rocket

Bresaola is an air-dried beef ham. My captain often brings it directly from Italy. It can certainly also be replaced by Coppa, which is a little more marbled with fat, by Bündner Fleisch or other air-dried ham variants

Cicchetti bresaola rolls with rocket

(makes 8 rolls)

100 g of rocket
3 TS of fresh Parmesan, grated or planed
2 TS olive oil
1 TS balsamic vinegar
salt and pepper from the mill
mix all ingredients
8 slices of bresaola
spread on a board, top with the rocket salad and make into rolls

And this is how the wife of the captain does it

If there are any salad leftovers, put them in the fridge – in a plastic bag or better in a food storage box! You can use the rocket leftovers the next day on the school or office breads or in the evening in the salad!

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November 30th, 2017 | sweets

Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

 

PS: The Vanilla Quinces are a perfect match!

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Asparagus with vanilla hollandaise, garnished with lemon balm April 25th, 2019 | main dishes

Vanilla hollandaise with asparagus

At home, we love the first asparagus in the season quite classically with smoked ham, Sauce Hollandaise and the first new potatoes. But then we love to have varieties. Since my dearest captain always likes to bring home the very best vanilla from his travels, there is nothing better than refining a hollandaise with it.

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April 11th, 2018 | main dishes

What does Ratatouille have in common with Frankfurt Green Sauce?

Granted, at first glance (or better: bite) not much. But surely there are infinitely many, different opinions about the “what” and “how” for both dishes. What exactly are the ingredients and how exactly is it prepared. One thing seems indisputable: tomatoes, aubergines, zucchini and peppers are a must, everything else can.

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