Astazi discutam despre simplitate si versatilitate, intr-un sandwich deschis, ideal pentru un brunch de weekend. Cu ingrediente de inspiratie italiana: pesto, buratta, coppa si pecorino nu as califica acest sandwich ca pe o „reteta”, ci mai degraba ca o colectie de ingrediente preferate asezate pe o felie de paine crocanta si desavarsite cu cate un ou ochi. Un brunch simplu si elegant cu care sa celebram o zi de weekend.

INGREDIENTE/ INGREDIENTS

(pentru 2 portii / for 2 servings)

• 4 felii de ciabatta / 4 slices ciabatta bread
• 100 grame sos pesto / 100 grams pesto sauce
• 200 grame branza buratta / 200 grams buratta cheese
• 100 grame coppa / 100 grams coppa
• 100 grame mix de salata / 100 grams lettuce mix
• 30 grame pecorino / 30 grams pecorino
• 4 linguri ulei masline / 4 tablespoons olive oil
• 2 linguri otet balsamic cu mango / 2 tablespoons mango balsamic vinegar
• Sare / Salt
• Piper / Pepper

Intr-un bol amestecam mixul de salata cu 2 linguri ulei de masline, pecorino ras si otetul balsamic.

Intre timp incingem o tigaie cu restul de ulei de masline si prajim feliile de ciabatta pe ambele parti pana cand sunt frumos rumenite. Intr-un alt bol strivim buratta cu o furculita.

Ungem fiecare felie de paine cu sos pesto si asezam burata, salata, coppa si ouale ochiuri.

Decoram cu restul de pesto si servim cu multa pofta.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut reteta Italian Brunch Toast va invit sa incercati si Light Eggs Benedit, English Muffins Breakfast sau un Morning Burger.

English version

Italian Brunch Toast

Today we are talking about simplicity and versatility, in an open sandwich, ideal for a weekend brunch. With ingredients of Italian inspiration: pesto, buratta, coppa and pecorino, I would not qualify this sandwich as a „recipe”, but rather as a collection of favorite ingredients placed on a slice of crusty bread and topped with an egg. A simple and elegant brunch to celebrate a weekend day.

In a bowl, mix the salad mix with 2 tablespoons of olive oil, grated pecorino cheese and balsamic vinegar.

Meanwhile, heat a pan with the remaining olive oil and fry the ciabatta slices on both sides until they are nicely browned. In another bowl, mash the buratta with a fork.

Spread each slice of bread with pesto sauce and place the buratta, salad, coppa and poached eggs.

Decorate with the rest of the pesto and serve with appetite.

You can find the video details of the recipe here.

If you liked the Italian Brunch Toast recipe, I invite you to try Light Eggs Benedict, English Muffins Breakfast or a Morning Burger.

ENJOY OUR RIDE!

• Ali Nazik
• Chef Murad Istanbul  
• Mic dejun mexican cu friptura de porc si curcan
• Deraliye Ottoman Cuisine Restaurant Istanbul
• Surf’n’turf cu sos Chimichurri